veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Vegetable Barley Soup (Italian Style)
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Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
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Vegetable Barley Soup (Italian Style)

Ingredients

1/2 lb Barley
3 cups Hot Water

1-1/2 lbs Green Cabbage, shredded
1/2 lb Carrots, shredded
2 lbs Collard Greens, fresh or frozen, chopped
1 lb Okra, fresh or frozen, pieces
1 lb Green (String) Beans, fresh or frozen, pieces
1 lb Corn Kernels, fresh or frozen
1 lb Peas, fresh or frozen
2-28 oz cans Crushed Tomatoes with Basil
2 tbsp dried Oregano (adjust to taste)
Hot Sauce or Cayenne Pepper, optional (adjust to taste)

1/2 lb Carrots
2 Onions, medium size
6 cloves Garlic
3 ribs Celery
3-4 sprigs fresh Parsley or 2 tbsp dried Parsley flakes
(To enlarge the photo of the vegetable barley soup, click on the photo or link)

Preparation

This soup may be prepared in a large (12 quart or larger) soup pot on stovetop.

In a high-speed blender container, add the following ingredients: Peeled and washed Carrots, Onions, and garlic cloves; washed celery and parsley (if fresh).  Add 3 or 4 cups water. Run covered blender at high speed until contents are pureed. Pour contents of the blender into the soup pot. Rinse out the blender container with enough water (including the water used in pureeing) for a total of 8 cups (2 quarts) water. Add the oregano and hot pepper (if using dried parsley, add it at this time, too).  Set stovetop burner on “high” heat until contents of soup pot begin to boil. Then reduce heat to “low” to simmer.

In a covered sauce pot on the stovetop, cook 1/2 lb Barley in 3 cups boiling water and reduce the heat to simmer or low. When water is absorbed, turn off the heat. 

Shred washed Green Cabbage and 1/2 lb of peeled and washed Carrots. Add to soup pot. Add to the soup pot the rest of the vegetables: Collard Greens, Okra, String Beans, Corn kernels, Peas, and the crushed Tomatoes with Basil. Turn to heat back on high until the soup begins to boil, and then reduce the heat and continue to simmer. If needed, add additional cold water to just cover vegetables. Don’t add too much water since the vegetables will release some liquid as they cook.

When the veggies in the soup pot are cooked, add barley to soup pot and continue to simmer for about 10 minutes, and then turn off the heat and let the covered soup pot sit on the stovetop for about another 30 minutes.

Serve and enjoy!

Ingredients information


Barley

Beans, Green

Cabbage, Green

Carrots

Celery

Collard Greens

Corn, Yellow

Garlic

Okra, Frozen, Cut

Onions, Yellow

Oregano, Dried

Parsley

Peas, Green Frozen

Pepper - Hot Red, ground (Cayenne)

Tomatoes, Crushed

Utensils and Equipment Information


Food Processor

Knives

Measuring Cups, Dry

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Pot, Large Stainless Steel

Spoon, Large Mixing

Vita-Mix
 

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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