Vegan Barley Soup Recipes

Steps:

• Rinse barley breifly in a fine mesh strainer and throw the barley in a pot. Cover it with 3 to 4 cups of water and boil.
• Meanwhile, wash and cut veggies.
• When barley has finished, drain it in the mesh strainer, but do not rinse it.
• Add veggies to the pot along with vegetable stock and garlic. Boil until veggies are begining to get tender (30 - 40 minutes).
• Add tomatoes, barley, ground pepper and greens and bring to a boil.
• When greens have wilted, removed from heat. Just before eating, stir in Bragg's liquid aminos.

Steps:

• Spray a large pot with cooking spray and place over medium-high heat until hot. Add the onion, celery, parsley, and garlic and cook, atirrring frequently, 4 minutes.
• Add the broth through the bay leaf and bring to a simmer. Cover and simmer, stirring occasionally, for 20 minutes.
• Add the mushrooms and simmer another 20 minutes.
• Remove and discard bay leaf before serving.

Steps:

• Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
• Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
• Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.

Steps:

• Heat cooking oil in a large soup pot over medium high heat. Cook onion until translucent.
• Add all remaining fresh and canned vegetables.
• Pour broth over all and bring to a boil.
• Add the barley and spices to the boiling soup.
• Lower heat and simmer for 60 minutes.
• Add water as needed if the soup becomes too thick.

Steps:

• Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Steps:

• In a large pot, melt butter over medium-high heat.
• Add onion, carrot and celery and saute until softened.
• Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
• Stir in barley.
• Lower heat and cover.
• Gently simmer for 1-1/2 hours or until barley is tender.
• Stir in frozen green beans during the last 10 minutes of cooking.
• Remove from heat and stir in dill weed.
• Serve warm.