This recipe shows you how to make a wonderful vegan beef and barley soup. Every fall brings comforts that can be delish and of course vegan, this soup is no different. Plenty of veggies and vegan beef (or for a substitute, mushrooms), it will be sure to please you and your family when you are looking for a warm up after a long day of cold activities. Make ahead, perfect in a crock-pot, amazing for lunch or dinner. Serve with a fresh garden salad and your favorite bread and you are all set on a cold night in. Enjoy!
Vegan Beef & Barley Soup
Add the tomato paste and cook for 2 to 3 more minutes.
Once your tomato paste is combined, add the vegan chicken & beef stock. Stir to combine the soup ingredient with the broth. At this point you can taste for salt and add more black pepper if desired.
Cover the pot and cook on the stove over medium heat for 5 to 8 minutes or until the soup comes to a boil. Add in your barley, reduce the heat to a simmer and cook for 45 to 60 minutes or until vegetables and barley have cooked threw. Stir the soup occasionally during cooking. If the stew is boiling rather than simmering, lower the heat.
Once the soup has cooked and and the ingredients are tender, taste and adjust for seasoning. When it's done, remove the bay leaf and serve with fresh garden salad and/or your favorite bread. Enjoy!
Vegan Beef & Barley Soup
Ingredients
Directions
Heat 2 tablespoons of oil to the large pot or dutch oven and add the onions, carrots, celery, vegan meat, seasonings, herbs, vegan beef (or mushrooms) and garlic.
-2 Tablespoons oil
-1 bag of Gardein Beef Tips (cut each piece into quarters) OR 3 cups chunked portobellos mushrooms
-2 Tablespoona tomato paste
-2 Tablespoona tomato paste
-12 cups water
-4 to 5 Tablespoons vegan beef bouillon
-4 to 5 Tablespoons vegan beef bouillon
-1 Tablespoon vegan chicken bouillon
-3 large carrots, peeled, halved and cut into 1/2-inch slices
-3 large carrots, peeled, halved and cut into 1/2-inch slices
-2 large cloves garlic, minced
-2 stalks celery, cut into 1/2-inch slices
-1 medium yellow onion, diced
-2 sprigs of fresh thyme or 1/2 teaspoon dried thyme
-1 medium yellow onion, diced
-2 sprigs of fresh thyme or 1/2 teaspoon dried thyme
-1 Tablespoon fresh parsley
-2 small bay leafs or 1 large bay leaf
-1 teaspoon kosher salt, or to taste
-2 small bay leafs or 1 large bay leaf
-1 teaspoon kosher salt, or to taste
-1/2 teaspoon freshly ground black pepper, or to taste
-2 Tablespoon vegan Worcestershire Sauce
-1/8 teaspoon liquid smoke
-Pinch Nutmeg
-1/2 cup uncooked organic barley
-1/2 cup uncooked organic barley
Directions
Cook for 10 minutes over medium heat, stirring occasionally. You want to saute the veggies and herbs to add extra flavor.
Once the soup has cooked and and the ingredients are tender, taste and adjust for seasoning. When it's done, remove the bay leaf and serve with fresh garden salad and/or your favorite bread. Enjoy!
Are the measurements correct on the bouillon because it seems like a lot of salt.
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