Vegan Barley Soup Food

VEGETABLE BARLEY SOUP INSTANT POT

Steps:

• Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add chopped onions. Sprinkle some salt. Sauté on high for 2 minutes.
• Add crushed tomatoes, garlic and seasoning. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
• Add vegetable broth (or water) and mix well. Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.
• Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 5 minutes.
• After it is done cooking, wait for 5 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
• Add spinach and lemon juice. Gently stir the soup using a ladle. Adjust the seasoning. Serve in a bowl. Drizzle some lemon juice, black pepper, and garnish with fresh chopped herbs. Bon Appetit!
• In a heavy bottom pan, add the olive oil. Once the oil heats up, add onions. Sprinkle some salt. Sauté on high for 2-3 minutes.
• Add crushed tomatoes, garlic and seasoning. Let it sizzle. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
• Add vegetable broth. (or water) Mix well. Let it come to boil on high heat. Then reduce heat, cover the pan, and let it cook for about 15 mins on medium heat.
• Check and stir a few times to make sure it does not burn at the bottom. Barley should be tender, and potatoes should be soft. Turn the heat off. Serve garnished as suggested. Enjoy.
• Follow the same directions as above. Cook on High setting for 3 hours or Low setting for 5-6 hours.

MUSHROOM BARLEY SOUP RECIPE

Steps:

• In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
• In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
• Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
• Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
• Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
• Finish with fresh parsley. Transfer to serving bowls and enjoy!

VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP

Steps:

• Gather the ingredients.
• In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
• Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
• Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
• Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
• Be sure to remove both of the bay leaves before serving your soup.
• Taste, and then add in more spices or a bit of optional salt and pepper to taste.

VEGAN BARLEY STEW

Steps:

• Add the olive oil to a large dutch oven or pot over medium heat.
• Add the onion, carrots, and celery and cook for 8 minutes stirring occasionally.
• Add the garlic and tomato paste and continue to cook for 1 minute.
• Add the barley, diced tomatoes, potatoes, vegetable broth, thyme, and oregano and bring to a boil.
• Reduce heat and simmer for 30-40 minutes until barley is tender and potatoes are softened.
• In the last few minutes of cooking, add the kale leaves and stir until softened.
• Add lemon juice and salt to taste.

HEARTY VEGAN VEGETABLE BARLEY SOUP

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.

BEAN & BARLEY SOUP

Steps:

• Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
• Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
• Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.

VEGAN BARLEY SOUP

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.

VEGAN BARLEY SOUP (VOLUMETRICS)

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.