Graubünden Barley Soup Vegn Recipes

VEGAN BARLEY STEW

Steps:

• Add the olive oil to a large dutch oven or pot over medium heat.
• Add the onion, carrots, and celery and cook for 8 minutes stirring occasionally.
• Add the garlic and tomato paste and continue to cook for 1 minute.
• Add the barley, diced tomatoes, potatoes, vegetable broth, thyme, and oregano and bring to a boil.
• Reduce heat and simmer for 30-40 minutes until barley is tender and potatoes are softened.
• In the last few minutes of cooking, add the kale leaves and stir until softened.
• Add lemon juice and salt to taste.

BARLEY VEGETABLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

GRAUBüNDEN BARLEY SOUP (VEG*N)

Steps:

• Soak the barley and beans separately in large bowls of water for a minimum of 6 hours, overnight works.
• Sauté the onion, leek, carrots and celery in a soup pot with olive oil, over medium heat, until lightly soften & translucent. Add in the garlic and sauté for 5 more minutes.
• Drain the soaking beans & barley well.
• Add the beans, barley, liquid smoke and bay leaves to the soup pot. Be wary of the liquid smoke, a little goes a long way, a few drops is all I care for.
• Pour in the vegetable stock and water and bring to boil for 5 mins, then simmer over medium-medium low heat for about 2 hours. Stir from time to time to prevent sticking. Add more water or broth if you feel it is getting to thick, but basically it can be left to simmer away.
• Once the beans & barley are cooked thru, season to taste with salt and pepper.
• Prior to serving, gently mix in about a tbsp of soy creamer per bowl. Garnish with some chives.
• If you want to include the traditional egg yolk/cream mixture - beat 2 yolks with about 1/3 cup of cream. When ready to serve, put 2 tbsp of this mixture into each of your empty soup bowls, then add the hot barley soup in and mix well.