Sweet & Savory Vegetarian/Vegan Soup

READY IN: 1hr 26mins
Recipe by AcadiaTwo

This one-pot recipe was made for the Ready, Set, Cook: Lucky #13 Cooking Contest utilizing 5 ingredients from the special list including "fresh baby carrots, frozen spinach, soy sauce, canned pineapple chunks and canned chickpeas." This soup is a delicious vegetable soup with a clear broth with a sweet and savory flavor. Note: This recipe has been corrected.

Top Review by Lalaloula

Mmm, I really enjoyed this soup! The chickpeas, veggies and pineapple went great together and made for a really interesting mix of flavours. I followed your revised directions and nothing got burnt or tasted off. As I didnt have spinach on hand and also was out of onion, I used sliced mushrooms to make up for the missing veggies. That worked out well.
This was quick and easy to make and we enjoyed it a lot as a healthy lunch. THANK YOU SO MUCH for sharing your creation with us, Acadia!
Made and reviewed for my chosen chef during Veggie Swap #40 November 2011.

Ingredients Nutrition


  1. In a large dutch oven (5-quarts) on medium heat add cooking oil and butter.
  2. When oil begins to sizzle add and saute sliced onions until translucent, about 5 minutes.
  3. Add barley and cook for 1 minute more (stir frequently, do not let the barley burn).
  4. Add vegetable broth to dutch oven, then carrots, spinach and chickpeas.
  5. Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots and barley are tender.
  6. Uncover dutch oven.
  7. Add pineapple and juice to the soup.
  8. Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes.
  9. Serve and enjoy!

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