Vegan Barley Soup

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Vegan Barley Soup

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Ingredients

1.5 cups Barley
11 cups Hot Water
1/4 cup Vegan Butter
2 tablespoons Olive Oil
1 Yellow Onion - Diced
2 tablespoons Garlic - Minced
2 lbs Carrots - Chopped
4 stalks Bunch of Celery - Chopped Leaves too
1 lb Cremini Mushrooms - Thin Sliced
7 cups Vegan Chop House Vegetable Stock My preferred substitute is Better than Bouillon, Chicken Base (vegan)
16 sprigs Fresh Thyme Roughly half a typical herb pack
5 Bay Leaves
1 cup Flat Parsley Chopped
1 tablespoon Salt
1 teaspoon Black Pepper - Ground

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Features:
  • Soup

Great food, great friends, and great families, at the Vegan Chop House. The home of crazy good food.

  • 2.5 hrs
  • Medium

Ingredients

Directions

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A vegan barley soup recipe. I know what your’re thinking. But, there are a few dishes that we seek out, we crave them, because they remind us of something special. They reach down into our souls and tell us, everything’s going to be okay. This is one of them. From the offset, you may think there’s nothing rich, nothing fanciful, and nothing special awaiting. Let me remind you, in the words of J.J.R. Tolkien, “all that is gold does not glitter”! I think he wrote that with this vegan barley soup in mind.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan barley soup recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan barley soup recipe.

Soup aficionados should try some of the Vegan Chop House favorites; Carrot Soup with Coconut Milk, Parsnip Soup with a Hint of Coriander, Pea and Butter Bean Soup, Minestrone Soup, and Cauliflower and Leek Soup.

I was introduced to this vegan barley soup recipe by my co-conspirator, culinary collaborator and queen of the kitchen (AKA Molly). Being a seriously hardcore omnivore, she took one for the team, and dipped her toes into the vegan world as my daughter Blythe and I, both had the flu. Thank god, for the flu! Molly’s farmhouse barley soup got veganized! It’s a perfect blend of all things. This is what great food is all about. Great food, great friends, and great families. That’s how we do things the vegan way, at the Vegan Chop House. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

In a large stockpot, add 11 cups of water and the barley. Bring to the boil over a high heat. Once boiling, reduce the heat and bring to a low simmer for 1 hour.

3
Done

In a separate saucepan, over a medium heat, add the vegan butter and olive oil. Once the butter has melted, add the onion. Gently fry for 5 minutes until beginning to soften. Add the garlic, fry gently for 1 minute. Add the carrots and celery, fry gently for 10 minutes. Giving the occasional stir.

4
Done

Stir the broth base into 1 cup of hot water. Add all of the hot water and broth base to the saucepan. Add all of the remaining ingredients to the saucepan. Simmer gently for 10 minutes. Stir occasionally.

5
Done

Once the barley has simmered for an hour, add the saucepans ingredients to the barley stock pot. Stir. Allow the soup to meld together on a low heat while covered for an hour minimum. Yes, the soup is officially, ready to serve at this stage, and it’s wonderful. However, this soup will continue to come together overnight as everything comes together to create timeless perfection. Enjoy.

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