Posts Tagged ‘vegan soup recipes’

I made this soup last week to ward off the evil flu bandits that have been lurking around our home.  They captured one member of our household already, and I didn’t want to be the next.  This is a hearty soup that reminded both Jay and I of our Babas minus the spice, who love putting barley soup.  There is definitely heat from the chili flakes, which I swear by when feeling under the weather,  but of course that can be adjusted  to your own preferences.  So far, so good…knock on wood.


2 tablespoons olive oil

1 onion, chopped

2 stalks of celery, chopped

2 carrots, chopped

1 leek, sliced thin

3-4 cloves garlic, minced

5 small golden beets and tops, chopped

2 teaspoons poultry seasoning

2 teaspoons tomato paste

2 teaspoons salt

2 teaspoons pepper

1-2 teaspoons chili flakes

1/2 cup pearl barley

fresh parsley

juice of 1 lemon

Water (about 6-8 cups depending on how thick you want your soup)

Heat the olive oil in a big soup pot on medium.  Add the onion, garlic and tomato paste.  Let those cook for about five minutes and then add the rest of the veggies then add the poultry seasoning, chili flakes and salt & pepper.  Let the veggies cook for another five minutes, then add enough water to cover the veggies, and add the barley.  Bring to a boil, reduce heat to med-low and cover and simmer till the veggies are tender and the barley is plump (About 30 minutes).  In the last 10 five minutes of cooking add the lemon juice for a wonderfully fresh zing. You may want to add a bit more S & P at his point too.  Garnish with parsley and serve piping hot.

~The Vegan Project

Read Full Post »

%d bloggers like this: