Vegan Barley Soup Recipes
VEGAN BARLEY SOUP
Make and share this Vegan Barley Soup recipe from Food.com.
Provided by merron-iru kami
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 128.9, Fat 0.6, SaturatedFat 0.1, Sodium 237.4, Carbohydrate 28.8, Fiber 5.8, Sugar 6.1, Protein 4.3
HEARTY VEGAN VEGETABLE BARLEY SOUP
This is a rich minestrone-style totally vegan soup. I listed the veggies that I most often use, but you can really toss in any of your favorites.
Provided by Ex-Pat Mama
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat cooking oil in a large soup pot over medium high heat. Cook onion until translucent.
- Add all remaining fresh and canned vegetables.
- Pour broth over all and bring to a boil.
- Add the barley and spices to the boiling soup.
- Lower heat and simmer for 60 minutes.
- Add water as needed if the soup becomes too thick.
Nutrition Facts : Calories 196.5, Fat 5.6, SaturatedFat 0.8, Sodium 1536, Carbohydrate 32, Fiber 8.6, Sugar 6.7, Protein 7.2
INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP
Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 43.2 g, Fat 1.8 g, Fiber 9.1 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 1116.5 mg, Sugar 9.7 g
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