Barley and Veggie Soup

AuthorVeggie Fest TeamRating

Barley and Veggie Soup

CategoryCuisineDietsYield8 Servings

A steaming bowlful of this wholesome, old-fashioned soup is always welcome. The addition of tofu, optional in this recipe, will pump up the amount of protein in each serving.

Ingredients

 8 natural vegetable bouillon cubes
 12 cups water
 ½ cup uncooked barley, rinsed
 2 medium-sized onions, sliced
 5 medium-sized carrots, cut into chunks
 2 cups chopped celery with leaves
 ½ cup chopped fresh parsley
 6 large fresh mushrooms, sliced
 2 tablespoons vegetable oil
 ¼ teaspoon crumbled dry marjoram
 1 teaspoon salt
 1 pound firm tofu, cubed (optional)
 ¼ cup uncooked brown rice (optional)

Instructions

1

Place bouillon cubes and 4 cups of the water in a large pot. Bring to a boil and stir to make sure cubes are completely dissolved.

2

Add 8 cups of water and all the remaining ingredients. Bring to a boil, then reduce heat to low.

3

Simmer partially covered for 3 or more hours, adding additional water as needed. Long, slow simmering brings out the best flavor in this soup.

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Ingredients

 8 natural vegetable bouillon cubes
 12 cups water
 ½ cup uncooked barley, rinsed
 2 medium-sized onions, sliced
 5 medium-sized carrots, cut into chunks
 2 cups chopped celery with leaves
 ½ cup chopped fresh parsley
 6 large fresh mushrooms, sliced
 2 tablespoons vegetable oil
 ¼ teaspoon crumbled dry marjoram
 1 teaspoon salt
 1 pound firm tofu, cubed (optional)
 ¼ cup uncooked brown rice (optional)

Directions

1

Place bouillon cubes and 4 cups of the water in a large pot. Bring to a boil and stir to make sure cubes are completely dissolved.

2

Add 8 cups of water and all the remaining ingredients. Bring to a boil, then reduce heat to low.

3

Simmer partially covered for 3 or more hours, adding additional water as needed. Long, slow simmering brings out the best flavor in this soup.

Barley and Veggie Soup