Beef-less Barley Soup

By pattie_d

Ingredients

• other ingredients:
• gardein
• 1 pkg gardein beefless tips, halved
• 1 tbsp olive oil
• 1 cup celery diced
• 1 cup carrot small, peeled and diced
• 2 cups onion medium, diced
• 1 cup parsnips, peeled and diced
• 2 cups cremini mushrooms, quartered
• 2 cups leeks, the white and some of the green
• 2 cloves garlic, peeled and minced
• 10 cups vegetable broth (better than boullion)
• 1 cup red wine
• 1 tbsp vegan worcestershire (try wizard brand)
• 1 28oz can diced tomato
• 1 tbsp thyme, fresh
• 1 tsp oregano, dried
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup barley pearl
• 1 tbsp balsamic vinegar
• to taste salt & pepper
• 3 tbsp parsley

Details

Servings 6
Adapted from gardein.com

Preparation

Step 1

heat oil in a large thick bottomed pot.

add the olive oil, celery, carrot, onion, parsnips, mushrooms, leeks and garlic, sweat until carrots are softened and onions are translucent, approximately 5 minutes.

add the vegetable broth, red wine, worcestershire, tomatoes, thyme, bay leaf, salt, pepper and barley. bring the soup to a low simmer covered, for 30- 45 minutes until the barley is tender.

add the balsamic vinegar to soup and add more salt and pepper to taste if needed.

heat a non-stick pan over medium-high heat, add canola oil and caramelize the gardein beefless tips well on all sides.