Winter vegetable & barley soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Barley |
| 14 | cups | Water |
| ½ | cup | Tamari |
| 2 | teaspoons | Garlic, granulated |
| 2 | teaspoons | Onion, granulated |
| ½ | teaspoon | Black pepper |
| 1 | cup | Onions, chopped |
| 1 | cup | Celery, chopped |
| 1 | cup | Carrots, chopped |
| 1 | cup | Turnip, chopped |
| 1 | cup | Potatoes, chopped |
| 1 | cup | Cauliflower florets |
| 1 | cup | Broccoli florets |
| 1 | cup | Asparagus, chopped |
| 1 | cup | Kidney beans, cooked |
| 2 | teaspoons | Basil |
| 2 | teaspoons | Oregano |
| 1 | teaspoon | Rosemary |
Directions
Bring to a boil in 2 cups of the water. Reduce heat & cover, simmer until the liquid has been absorbed, about 45 minutes.
Bring the remaining water to a boil & add tamari, granulated garlic & onion, & pepper. Cook for a few minutes. Add onions, celery, carrots, turnip & potatoes & cook for 10 minutes. Add cauliflower & cook for a couple of minutes. Add broccoli, asparagus & kidney beans & cook for a further 1 minute. Add herbs & serve.
"Vegetarian Gourmet" Fall, 1995