Vegan Barley Soup Recipe

Vegan Barley Soup with Lentils and Potatoes Vegan …

WebSep 3, 2020 · Bring to a boil again, reduce the heat to medium-low, cover, and cook for 20-25 min, until potatoes are soft and lentils and barley are …

Rating: 4.7/5(3)
1. Add 2 Tbsp of water/vegetable broth to a heated large heavy-bottomed soup pot. When the liquid starts bubbling, add chopped onion, celery, and carrot along with minced garlic. Cook on medium heat for 5 min, stirring occasionally, until the vegetables are soft. Add more liquid if necessary to prevent the mixture sticking to the pot.
2. In a separate pot, bring your broth or water to a boil, set aside.
3. Add the rest of the ingredients (including spices, except for salt and pepper) to the soup pot, stir. Add boiling water/broth. Bring to a boil again, reduce the heat to medium-low, cover, and cook for 20-25 min, until potatoes are soft and lentils and barley are cooked through. Add salt and pepper to taste.
4. When done, take the soup pot off the heat, let stand 10-15 min to cool off. Serve with a garnish of chopped scallions or other greens.

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Vegetable Barley Soup From The Comfort Of My Bowl

WebApr 21, 2023 · Start by heating olive oil in a large soup pot on low heat. 2. Add chopped onions, carrots, and celery. When the onions are …

Rating: 4.9/5(15)

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Vegan Cholent (Eastern European “Beefy” Barley Stew)

WebJul 13, 2023 · Add the garlic and seitan. Continue to sauté over medium heat, stirring frequently, until the seitan begins to brown lightly. Add the …

Rating: 4.1/5(25)
1. Combine the barley in a saucepan with 1 1/2 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 25 minutes. This won’t cook the barley completely, but will give it a head start as it’s added to the stew.
2. Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and seitan. Continue to sauté over medium heat, stirring frequently, until the seitan begins to brown lightly.
3. Add the barley, potatoes, carrots, tomatoes, wine, and 4 cups water. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 20 minutes.
4. Add the beans and paprika. Cook over the lowest heat possible, stirring occasionally, for about an hour, or until the barley and vegetables are tender and the flavors well married. Add more water as needed to keep moist; this should be thick and stew-like, rather than soupy.

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