Recipe Vegetable Soup With Barley
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Bring to the boil then cover and simmer over medium low heat for 90 minutes.
Recipe vegetable soup with barley. Cook stirring constantly to lightly toast the barley for another 1 2 minutes. Add the barley carrots celery tomatoes courgette chickpeas onion and bay leaves. Stir in the water broth barley bay leaf and seasonings.
Add the carrots celery and onion and saute for 5 10 minutes or until onions start to soften. Meanwhile heat the olive oil in a large pot and add the onion carrots celery and mushrooms. Season with garlic granules sugar salt pepper parsley curry powder paprika and vegetarian worcestershire sauce.
Reduce heat to medium to maintain a simmer. Cover and cook on low for 8 10 hours or until barley and vegetables are tender. Cook stirring occasionally until the barley is tender about 40 minutes.
Season with garlic powder sugar salt pepper parsley curry powder paprika and worcestershire sauce. Pour the vegetable broth into a large pot. In a saucepan combine the barley and 3 cups of vegetable stock.
The soup will be very thick. Garnish with parsley and basil if desired. Cook over medium heat until heated through about 2 minutes.
Slow cooker combine the first eight ingredients. Bring to a boil then cover and simmer over medium low heat for 90 minutes. Heat 1 tablespoon olive oil in a large stockpot set over medium high heat until shimmering.
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