Description
This is our vegan version of recipe #390745. Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. When the weather's cold, a big pot of soup simmering on the stove warms the heart as well as the hearth. In addition to its robust flavor, it's a very good source of fiber. If you can't find barley in your grocery store, you can purchase some of excellent quality pearl barley at www.nutsonline.com
Ingredients
- Vegetable Broth
- Garlic Cloves
- Tomato Sauce
- Diced Tomatoes
- Pearl Barley
- Dried Parsley
- Basil
- Crushed Red Pepper Flakes
- Bay Leaf
- Carrots
- Celery
- Onion
- Fresh Mushrooms
- Salt And Black Pepper
Instructions
- Preparing barley: like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find
- In a large dutch oven over medium heat, add all ingredients except salt & black pepper
- Bring to a boil, reduce heat and simmer for 1-1 1 / 2 hours, stirring occasionally until barley and carrots are tender and fully cooked
- Season to taste with salt & black pepper and serve
- Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1
- 5 hours or more