This This is a traditional soup recipe which I adapted for NJFV.
Always seems to be the right choice when ‘under the weather’ especially when ahhhhem….. chicken soup is not a preference or option.
This one’s for you Sheep, do take care of yourself and I hope that a pot of this simmering soup will help you get back on track. I know it’s hot in Maine but there’s never a bad time for soup, is there? 🙂
Here’s the recipe, enjoy…..
A remake of a traditional family favorite. Serves 6 generously.
3 T. vegetable or olive oil
1 large onion, finely diced
4 carrots, finely diced
3 stalks celery, finely diced
2-3 cloves garlic, finely minced (opt.)
1 C. sliced mushrooms (opt.)
¼ C. uncooked pearl or pot barley, thoroughly rinsed and drained
6 C. vegetable soup stock
2 T. chopped fresh parsley
½-1 teas. sea salt , to taste
¼- ½ teas. freshly ground pepper, to taste
1-2 teas. Mrs. Dash Original Blend OR Spike Seasoning Blend
½ C. TVP – (textured vegetable protein crumbles)
In a large soup pot, heat oil over medium heat, add vegetables and sauté for 5 minutes. Add barley and all remaining ingredients except TVP and bring to a boil. Cover and simmer over low heat for 1 hour. Add TVP for the last 10 minutes of cooking. Adjust seasonings and serve.
Recipe from Not Just for Vegetarians by Geraldine Hartman. All rights reserved.