Vegan Barley Soup

READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    tablespoons fine barley, uncooked
  • 6
    cups vegan vegetable stock
  • 8
    garlic cloves, crushed
  • 1
    large onion, sliced
  • 1
    large carrot, scrubbed and sliced into rounds
  • 1
    medium parsnip, scraped and cut into rounds
  • 1
    large yellow potato, chopped
  • 1
    (32 ounce) can of organic tomatoes with juice (crushed or diced)
  • 1
    head mustard greens (or cress, whatever) or 1 head kale, roughly chopped (or cress, whatever)
  • 4
    tablespoons Braggs liquid aminos
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DIRECTIONS

  • Rinse barley breifly in a fine mesh strainer and throw the barley in a pot. Cover it with 3 to 4 cups of water and boil.
  • Meanwhile, wash and cut veggies.
  • When barley has finished, drain it in the mesh strainer, but do not rinse it.
  • Add veggies to the pot along with vegetable stock and garlic. Boil until veggies are begining to get tender (30 - 40 minutes).
  • Add tomatoes, barley, ground pepper and greens and bring to a boil.
  • When greens have wilted, removed from heat. Just before eating, stir in Bragg's liquid aminos.
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