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    You are in: Home / Recipes / Sweet & Savory Vegetarian/Vegan Soup Recipe
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    Sweet & Savory Vegetarian/Vegan Soup

    Sweet & Savory Vegetarian/Vegan Soup. Photo by Lalaloula

    1/3 Photos of Sweet & Savory Vegetarian/Vegan Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 26 mins

    15 mins

    1 hrs 11 mins

    Acadia*'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on November 16, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2009

      25

      I didn't really like this soup. After cooking the onions and barley according to the directions it got burnt and gave off a burnt smell as well. Also the combination of pineapple with the other ingredients gave the soup a weird taste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2009

      25

      I'm afraid I had several problems with this recipe. The directions call for butter but there is no butter in the ingredient list. I had 2 TBL of butter leftover from another recipe so I used that. The directions say to saute the onion for 15 minutes. Over medium heat they were translucent at about 5 minutes & caramelizing by 10 so at that point I added the barley. Stirring nearly non-stop & on much lower heat now, both the barley & the onions just burned. The rest of the recipe went together just fine but the final result was not esthetically pleasing & really needed some seasoning. The sesame oil & soy sauce didn't add anything as the burnt taste just lingered. I ate the whole bowl but DH & DS just tasted it & then wouldn't eat it. I'm sorry. Thanks for sharing your creation. Made for RSC Lucky #13.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sweet & Savory Vegetarian/Vegan Soup

    Serving Size: 1 (434 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 249.7
     
    Calories from Fat 60
    24%
    Total Fat 6.7 g
    10%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 426.8 mg
    17%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 8.5 g
    34%
    Sugars 9.2 g
    37%
    Protein 7.6 g
    15%

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