Home cooked and a comfort soup! The flavor is in the broth.
Yield: about 14 cups
Ingredients
Vegetables can vary. Use a combination of vegetables* you like.
- 2 cups cooked barley
- 1 medium onion, chopped
- 2 cloves garlic, chopped fine
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 1 cup cabbage, shredded
- 1 cup rutabaga, chopped
- 1 cup potato, chopped
- 1 sweet pepper, diced
- 1 can, about 2 cups diced or crushed tomatoes
- 6 – 8 cups water*, divided
- ½ cup nutritional yeast
- ½ cup Tamari or use Bragg Liquid Aminos
- 2 tsp onion powder
- 1 tsp mushroom powder, optional
- ½ tsp garlic powder
- ½ tsp poultry seasoning
- ½ cup peas, optional
Instructions
- Add onions to a large pot and sauté to caramelize.
- Add garlic, and cook for another minute or two, taking care that it doesn’t burn.
- Add the celery, carrots, cabbage, rutabaga, potato and about 3 cups of the water. Bring to boil, cover and cook until the vegetables are tender.
- Add the sweet pepper, tomatoes, nutritional yeast, tamari, onion powder, garlic powder, and poultry seasoning, along with the cooked barley. Stir to combine and add enough water to achieve the desired consistency you enjoy.
- Bring back to boil and serve hot.
- To keep the vibrant color of peas, add just before serving.
- This soup freezes well.
Note
- I find celery, carrots, daikon, and fennel, a very nice combination.
- Water works well in this recipe as the seasonings give a great depth of flavor.
- If you cook beans from scratch consider saving any of the excess cooking water and use it as a broth. Cooking water from beans go nicely in soups and adds another layer of flavor as well as additional nutrients.