barley vegetable soup
(1 rating)
My family becomes vegan every year for lent, I’m constantly looking for new recipes to please everyone, this recipe has been one of the favorites.
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(1 rating)
prep time
15 Min
cook time
35 Min
method
Stove Top
Ingredients For barley vegetable soup
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1 cslivered almonds, chopped
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2 Tbspolive oil, light
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1 cmedium onion
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1 ccelery, chopped
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4 cfresh mushrooms, sliced
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1 ccarrots, chopped
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5 cred potatoes, diced
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4 clovegarlic, minced
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2 1/2 qtvegetable broth
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1 cfresh parsley, chopped
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season salt and white pepper to taste
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1/2 cpearl barley, uncooked
How To Make barley vegetable soup
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1Preheat oven to 400F, Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant, let it cool and chop.
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2Heat oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
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3Stir in carrots, potatoes, vegetable broth. Bring to a boil, and then stir in barley. Reduce heat, cover, and simmer 20 minutes.
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4Remove from heat, and stir in parsley, and toasted almonds. Season with salt and pepper to taste
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5If too thick you may add water.
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