RECIPE: Bean and Barley Soup (Vegan)

[Guest guest]

This soup is suitable for kids of all ages and can be loaded with enough

lentils and barley to make it a meal in a bowl. Serve it with hunks of crusty

brown bread hot from the oven - or do as we sometimes do and whip up some

baking-powder-leavened biscuits or damper to go along with it.

 

This can be made on the stove, in which case it'll take you the better part of

an

hour, or it can be put in the crockpot as shown here.

 

BEAN AND BARLEY SOUP (VEGAN)

 

2 or 3 stalks/ribs of celery, cut lengthways and very finely chopped

1 onion, finely chopped

2 small carrots, very finely diced

30 or more green beans, cut crosswise into rounds (1/3 inch or less)

6 cups homemade vegetable stock

1/3 cup red lentils, picked and rinsed

1/3 cup pearl barley

salt and pepper to taste

cayenne pepper, to taste (optional - this is the adult version!)

2 Tbsp vegan worcestershire sauce

 

Place all contents in the crockpot. Cook. Taste for seasonings. Eat at will.

 

Best,

 

Pat ;=) (veggiehound)