Vegetable barley soup

From Philosophical Vegan Wiki
Revision as of 15:21, 25 June 2021 by Thebestofenergy (talk | contribs) (Created page with "thumb Difficulty: 2/5 Preparation and cooking time: 1 hour and 45 minutes Servings: 4 Ingredients: *1 tbsp extra virgin olive oil *150...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search
Vegetable barley soup.jpeg

Difficulty: 2/5

Preparation and cooking time: 1 hour and 45 minutes

Servings: 4

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 150g sliced onions
  • 40g minced garlic
  • 200g sliced celery
  • 200g sliced carrots
  • 1/4 tsp salt
  • 1/4 black pepper
  • 150g pearl barley
  • 300g tomato sauce
  • 350g cubed potatoes
  • 300g cubed tomatoes
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 200g canned corn
  • Fresh parsley leaves (optional)

Instructions:

  • In a large pot, heat up the olive oil on medium heat. Stir in the onions, garlic, celery, and carrots.
  • Sprinkle the salt and the black pepper, and sauté for 7 minutes.
  • Add the barley and sauté for another 1 minute.
  • Pour in the tomato sauce and 1.5 liters of water. Bring to a simmer, and cover with a lid. Let simmer for 20 minutes.
  • After, add the potatoes. Cover with a lid and let simmer for another 20 minutes.
  • After, add the tomatoes, oregano, and basil. Cover with a lid and let simmer for another 20 minutes.
  • After, add the corn and turn off the heat. Let sit for 5 minutes. Adjust salt to taste

Serving:

Pour ladles of soup into a bowl. Top with fresh parsley leaves for added color.