Thursday, May 19, 2016

Delicious Barley Soup with Onions and Carrots!

So, just so you know, you don't just adopt a plant based diet and totally forget about meat. I was craving a really delicious, satisfying beef barley soup the other day and came up with this rendition. It was so good, I ate it for two days straight, until I ran out, and now I'm thinking I need to make some more. The starch from the barley thickened the sauce, making it even more hearty and satisfying. 

Ingredients

2 C Sliced Carrots
1 C Diced Onion
1 C Diced Celery
2 Garlic Cloves, Minced
1 Tbsp Olive Oil

1 tsp Onion Powder 
1 tsp Garlic Powder
1 tsp Dried Thyme
3 Bay Leaves

1 can Beef Broth (if you eat Vegan, sub same amount of Veg Broth)
2 Cups Vegetable Broth
1/2 C Barley

Salt and Pepper

 Heat the olive oil in a large skillet over medium high heat and add the carrots, onion, celery, and garlic. Saute for about five minutes.

Add  the onion powder, garlic powder, thyme and bay leaves, and saute for about a minute, mixing well.

Add the beef broth,  vegetable broth, and barley,  mix well, and bring to a boil. Lower heat, cover, and simmer on low for about 30 minutes until barley is cooked through.  Add salt (I used about 1 tsp) to taste and about 1/4 tsp pepper. Mix well, and ready to serve!



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