Karen Warwick RHN
Here's another vegan soup. I'm a fan of barley. It must be my Scottish blood. You don't need meat to make a hardy flavorful soup with barley and kidney beans. (
Keywords
- recipes
- SOFAS free
- healthy
- whole food
- plant based
- vegetarian
- vegan
- desserts
- salads
- sauces
- dressings
- soups
- starchy dishes
- stews
- chilis
- veggie dishes
- bulk cooking
- oil free
- salt free
- sugar free
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.karenwarwickrhn.com.
Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
Ingredients
- 2 large onions, chopped
- 3 cloves of garlic, chopped
- 8 cups of filtered water or LOW SODIUM SOUP STOCK (
- 1/2 cup barley, rinsed
- 3 celery stalks, diced
- handful of celery leaves, chopped
- 2 medium carrots, diced
- 1 bay leaf
- 1 Tbs. Mrs. Dash, original blend
- 1 small can diced tomatoes (reduced salt if possible)
- 1 can kidney beans, rinsed (or 2 cups cooked from dried kidney beans)
- 1/4 cup fresh parsley, chopped (or 2 Tbs. dried)
- 2 Tbs. fresh dill, chopped finely (or 2 tsp. dried)
- Pepper & No-Salt Seasoning to taste
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