Creative Culinary Solutions

Vegan “Beef” Barley Soup

This homemade no-beef (plant-based) barley soup is loaded with nutritious veggies and plump barley. It’s a complete meal in a bowl!

Difficulty:	5/20
Yield serving:	6
Preparation time:	minutes
Cooking time:	minutes

Vegan barley soup

Difficulty

5/20

Yield serving

6

Preparation time

minutes

Cooking time

minutes

Ingredients

1.5 L (6 cups) of prepared No-Beef Soup Base, Plant-Based
15 mL (1 tbsp) of olive oil
1 onion, chopped
1 clove of garlic, minced
2 carrots, sliced
1 celery stalk, sliced
14-oz can of diced tomatoes, undrained
1/2 green pepper, diced
85 mL (2/3 cup) of barley
1 mL (1/4 tsp) of dried thyme
1 bay leaf
30 mL (2 tbsp) of red wine (optional)
30 mL (2 tbsp) of fresh parsley
Salt and pepper, to taste

Preparation

Cook onions and garlic in oil over medium heat until softened.
Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
Remove bay leaf and serve.

Ingredients

1.5 L (6 cups) of prepared No-Beef Soup Base, Plant-Based
15 mL (1 tbsp) of olive oil
1 onion, chopped
1 clove of garlic, minced
2 carrots, sliced
1 celery stalk, sliced
14-oz can of diced tomatoes, undrained
1/2 green pepper, diced
85 mL (2/3 cup) of barley
1 mL (1/4 tsp) of dried thyme
1 bay leaf
30 mL (2 tbsp) of red wine (optional)
30 mL (2 tbsp) of fresh parsley
Salt and pepper, to taste

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