Beef and Barley Soup

[Guest guest]

I recommend, as usual, black barley be used. Available from: Gold Mine Natural

Food Company, goldminenaturalfood.com

or 800-475-3663. Really tasty!

 

 

* Exported from MasterCook *

 

" Beef " 'n' Barley Soup

 

Recipe By :More Soy Cooking - Marie Oser

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup raw pearl barley

6 cups beef-flavor vegetarian broth

1 1/2 teaspoons olive oil

8 cloves garlic -- minced

1 medium yellow onion -- chopped

1 1/2 cups sliced baby-cut carrots

1 small zucchini -- sliced

1 cup dry vermouth

1 14 1/2 oz can Mexican-style stewed tomatoes

1 14 1/2 oz can Italian-style stewed tomatoes

3/4 cup TVP, ground beef style

1/2 cup mellow white miso

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried basil

3/4 teaspoon onion powder

1/4 teaspoon crushed red pepper

 

Bring 1 1/2 cups of the broth to a boil in a small saucepan and stir in barley.

Bring to a second boil, then reduce the heat to low. Simmer for 25 minutes,

stirring occasionally, until tender.

 

In a 5-quart saucepan, warm oil with crushed pepper over medium-high heat for 1

minutes. Add the garlic, onion, carrots, and zucchini and saute 5 minutes. Add

3/4 cup of the vermouth, reserving the rest. Add remaining 4 1/2 cups broth.

Place the stewed tomatoes in a food processor and pulse to chop. Add the

tomatoes to the vegetable mixture, then stir in the dry TVP granules and cooked

barley. Reduce the heat to medium and cook the soup 30 minutes, stirring

occasionally.

 

Description:

" Just sprinkle the dry TVP into the soup, and the flavorful broth will

transform this versatile soyfood into hearty " ground beef " . "

 

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Per serving: 72 Calories (kcal); 1g Total Fat; (18% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 120mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0