A main dish soup featuring nourishing grains and beans. Cookbook: Vegan Soups and Hearty Stews for All Seasons by Nava Atlas
Ingredients:
2 Tbl olive oil
2 large onions, chopped
2-3 cloves garlic, minced
6 cups water
3/4 cup of raw pearl or pot barley, rinsed
2 large celery stalks, diced
2 medium carrots, peeled and sliced
handful of celery leaves
1 bay leaves
2 1/2 tsp salt free seasoning
one 16 ounce salt free diced tomatoes, undrained
one 16 ounce kidnery beans, drained and rinsed
1/4 cup fresh parsley, chopped
2 Tbl fresh dill,minced
salt and black pepper to taste
Directions:
Heat oil in soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add all the remaining ingredients except the last four. Bring to a rapid simmer, then lower the het. Cover and simmer gently for 45 to 60 minutes, or until the barley and vegetables are tender.
Add the beans, parsley, and dill. Season with salt and pepper, then simmer for another 15 minutes over low heat. Discard the bay leaf. Serve
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