Day 20: Barley & Veggie Soup (30 Days of Vegan Recipes)

Monday, September 22, 2014

The fall season is upon us and to welcome the new season, I've decided to make a really hearty and delicious barley and veggie soup. Take a look:

Recipe by Sweet Caroline

2 tablespoons olive oil
2 cloves garlic, minced
1 yellow onion, diced
3 ribs celery, sliced
3 medium carrots, peeled and sliced
4 red potatoes, peeled and chopped
1 bunch asparagus
1 cup pearl barley
6 cups vegetable cooking stock
1 cup baby bella mushroom, sliced
Salt and black pepper

In a large sauce pan, heat olive oil over medium/high heat. Add minced garlic and sauté until golden in color. Add onion, celery, carrots and potatoes and sauté until onion is translucent. Add asparagus and barley, pour vegetable cooking stock. Bring to a quick boil, reduce heat. Let it cook until barley and vegetables are tender, about 15-20 minutes. Add mushrooms, let it cook for a couple more minutes. Season with salt and black pepper. Serve and enjoy!

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