Vegetable Barley Soup

Vegan
No Gluten
Kid Friendly
Vegetarian
No Dairy

Title: Vegetable Barley Soup
Author: Britney Shawley
Recipe type: Dinner
Prep time: 10 minutes
Cook time: 60 minutes 
Total time: 70 minutes
Serves: 6-8 people 

I have been on a polish kick these days!  It helps that my hubby is polish and I want to make him food that he loves. But honestly, when I saw on the internet that this barley soup is beloved among the polish, I had to try it. I am so glad I did!!!! Its now my new favorite soup and will become part of our dinner rotation. Ella even gobbled this soup up and asked for seconds!!! This soup has barley, potatoes, carrots and delicious broth, so together it is a full meal. I serve it along side a crusty sourdough bread. My gosh its deliciousness. I hope you try this soup. 

Ingredients

1 tablespoons coconut oil (for cooking)
2 tablespoons olive oil (for adding)
Dash of Bragg soy aminos (Optional)
1-2 large yellow onions (chopped,small)
3 garlic cloves (minced)
3 tablespoons fresh parsley (chopped)
10 cups water (or chicken or veggie broth)
1 cup rinsed pot barley
3 peeled medium carrots (peeled and sliced into 1/2-inch rounds)
3-4 peeled medium potatoes (peeled and diced)
1 bay leaf
2 tablespoons Vegeta seasoning ( 1 extra tbsp if using water not broth)
Pepper (to taste)

Instructions

  1. In a large Pot, heat coconut oil until it shimmers. Add onion and sauté until translucent, about 7 minutes. Add dash of Bragg Soy Sauce (if using).

  2. Add garlic until fragrant.

  3. Add carrots, potatoes, bay leaf, Vegeta, Olive Oil, parsley and pepper. Stir it around. Add water or broth and drained barley. Bring to a boil, reduce heat and simmer for 1 hour or until barley is tender.

  4.  Serve the soup with a bit more parsley on top, alongside a fresh, crusty sourdough bread

Saving Money:

This is a super budget friendly soup. It also makes a huge amount. You will have plenty of leftovers to enjoy the next day. 

Quick Tips & Tools:

Tools:
A large Pot or dutch oven.

 

Tips: 
The Vegeta seasoning is a must for this soup. Its what gives it the taste of chicken noodle soup, but with out the meat. It is the perfect seasoning to warm the belly and the soul! Find Vegeta at your local grocery store. Often in the spices section. Its generally around $6-$7 for 500 grams. Or purchase Vegeta online here. You will be glad you did as you can use it as a broth to any soup, rice, quinoa, risotto, stir fry, pasta…anything!

Soup Adapted from:
  https://www.thespruceeats.com/polish-barley-soup-recipe-krupnik-1137108

Saving Time:

Make sure you prep your veg. Cut onions first, then have garlic peeled ready for mincing. While onions are cooking, wash, slice your mushrooms. While those are cooking wash, peel and cut carrots. Throw those into pot, then peel and wash and dice potatoes. Once all those are cooking in pot you can rinse you barley and get your filtered water. When you follow a simple work flow all gets done, all stays clean and in one pot you have one delicious and nutritious meal.