Vegan Barley Soup

Both healthy and filling, barley is high in protein, low on the glycemic index and loaded with non-soluble fiber. Substitute seasonal veggies as desired, adding, rather than subtracting ingredients. The heart and soul of vegetable soup is both the quantity and quality of vegetables used, so use all organic ingredients whenever possible.

Ingredients
2 large onion, diced
3 ribs celery, diced
2 large carrots, diced
3/4 C each of the following vegetables, or substitute as you wish, using at least 3-4 cups of bite size veggies.
Kale or spinach, cauliflower, yellow summer squash, zucchini and broccoli.
2 T coconut oil
8-10 C pure water or vegetable broth; we like Rapunzel bouillon cubes for the brightest flavor
2 C barley, rinsed and preferably soaked for 2-8 hours before cooking
2 C fresh or canned, crushed tomatoes, fire roasted taste best
1-3 tsp sea salt, pepper to taste
1 T fresh oregano, chopped
1 T fresh thyme, chopped
1/2 C fresh parsley or cilantro, chopped
2 bay leaves

Directions
In a large soup pot, heat oil, sauté onions, add barley and stir until barley is lightly toasted with the onions. Add veggie broth or water with bouillon, bring to boil, lower to simmer, add bay leaves and allow to cook for 45 minutes, or until barley is tender.

When barley is soft, add celery; simmer for 5 minutes. Add carrots and simmer for a few minutes, next adding beans, tomatoes, and remaining vegetables, starting with the longest cooking, allowing each to simmer for a few moments before adding the fastest cooking vegetable.

Allow all of this to simmer for 15 minutes, add fresh herbs, and lastly sea salt and fresh ground pepper. Adjust seasonings until satisfied with flavor; allow it to sit covered with heat off, while preparing a big leafy green salad. Serve with flax crackers and hummus for a well-rounded healthy meal.

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Vegan Barley Soup


Products Organic Foods Superfood Beautiful Skin Cell Phone/EMF Cleanse & Weight Loss Eco-Healthy Home Kitchen Appliances Oral Health Smart Fitness Supplements Sign Up Now for the Free Full Chakra Living Newsletter	Vegan Barley Soup Both healthy and filling, barley is high in protein, low on the glycemic index and loaded with non-soluble fiber. Substitute seasonal veggies as desired, adding, rather than subtracting ingredients. The heart and soul of vegetable soup is both the quantity and quality of vegetables used, so use all organic ingredients whenever possible. Ingredients 2 large onion, diced 3 ribs celery, diced 2 large carrots, diced 3/4 C each of the following vegetables, or substitute as you wish, using at least 3-4 cups of bite size veggies. Kale or spinach, cauliflower, yellow summer squash, zucchini and broccoli. 2 T coconut oil 8-10 C pure water or vegetable broth; we like Rapunzel bouillon cubes for the brightest flavor 2 C barley, rinsed and preferably soaked for 2-8 hours before cooking 2 C fresh or canned, crushed tomatoes, fire roasted taste best 1-3 tsp sea salt, pepper to taste 1 T fresh oregano, chopped 1 T fresh thyme, chopped 1/2 C fresh parsley or cilantro, chopped 2 bay leaves Directions In a large soup pot, heat oil, sauté onions, add barley and stir until barley is lightly toasted with the onions. Add veggie broth or water with bouillon, bring to boil, lower to simmer, add bay leaves and allow to cook for 45 minutes, or until barley is tender. When barley is soft, add celery; simmer for 5 minutes. Add carrots and simmer for a few minutes, next adding beans, tomatoes, and remaining vegetables, starting with the longest cooking, allowing each to simmer for a few moments before adding the fastest cooking vegetable. Allow all of this to simmer for 15 minutes, add fresh herbs, and lastly sea salt and fresh ground pepper. Adjust seasonings until satisfied with flavor; allow it to sit covered with heat off, while preparing a big leafy green salad. Serve with flax crackers and hummus for a well-rounded healthy meal.