Barley Vegetable Stone Soup – Sharon Palmer, The Plant Powered Dietitian

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If you’re on the lookout for a heart-warming soup (actually and figuratively!), look to this wholesome, scrumptious, plant-based (vegan) Barley Vegetable Stone Soup recipe. Essentially a meal in a bowl, this hearty vegetable soup is impressed by the stone soup story, which I advised to my very own kids once they had been youthful. The stone soup story relies on the basic 1947 French story Stone Soup by Marcia Brown, which tells the story of three hungry troopers visiting a village searching for meals. When the troopers had been denied meals by the villagers, they set about making a big pot of soup with three stones and water. The troopers questioned if the soup won’t be higher with a number of carrots. Hence, the villagers returned with an apron filled with carrots. And what about, say, some cabbage…potatoes…barley? The villagers contributed step-by-step, ultimately turning that pot of stones into an exquisite meal, together with a hunk of bread and a mug of cider, for the entire village.

I like that story, because it highlights how a number of rustic substances from the backyard can nourish the thoughts, physique and soul. And it additionally options the spirit of neighborhood and sharing—a observe that stretches again by the generations. Is there something fairly pretty much as good as a comforting, vegetable-based soup shared with individuals you like? I wish to pair this Barley Vegetable Stone Soup with a salad for a satisfying meal full of disease-protective vitamins. This barley vegetable soup, full of greens like carrots, zucchini, and canned tomatoes, lentils, barley, and herbs, is wealthy in protein, fiber, minerals, nutritional vitamins, and phytochemicals.

Make Stone Soup as a Children’s Activity

When my kids had been little, I made this soup with an precise stone as a part of an exercise of their classroom. It makes an exquisite, partaking educating software on the ability of giving, in addition to wholesome consuming. Here’s what it’s important to do:

  • Assign every youngster an ingredient to deliver from house, together with the printed recipe to share with their household (have mother and father assist chop the substances and place them in a container).
  • Place a big pot on an electrical scorching plate or burner (being cautious that kids can’t burn themselves), and add the broth and water.
  • Place one giant clear stone within the pot (make certain to wash it with dish cleaning soap and scorching water earlier than utilizing it). Share the story of the hungry villagers. Then invite every youngster to painting a villager who brings their ingredient so as to add to the pot.
  • Remove the stone, stir the pot, cowl it with a lid, and cook dinner till it’s finished. Dish up the soup and permit the youngsters to get pleasure from it.
  • Take a second to speak in regards to the wholesome substances and the way they assist maintain kids sturdy and filled with vitality.

I made this recipe in my very own kitchen throughout my Instagram Live Sustainability Series on reducing meals waste right here. Making soup is a good way to make use of up all of that produce on the finish of the week and keep away from meals waste.

Here’s what that you must make this recipe for Barley Vegetable Stone Soup.

Print

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Description

This Barley Vegetable Stone Soup soup, full of greens, lentils, barley, and herbs, is impressed by the basic Stone Soup story, which is all about sharing and making one thing of nothing.



  1. In a giant pot, add broth, water, and canned tomatoes. Stir properly and produce to a boil over medium excessive warmth.
  2. Add lentils, barley, onion, garlic, celery, carrots, summer season squash, potatoes, mushrooms, black pepper, paprika, thyme, oregano, and mustard. Stir properly and canopy with a decent becoming lid. Reduce warmth to medium and cook dinner for about 45 minutes, stirring sometimes, till barley and lentils are tender. Replace any water misplaced to evaporation (ought to make a thick, hearty texture).
  3. Toast entire grain bread within the oven or toaster till brown and really crisp. Slice into small cubes.
  4. Add lemon juice and contemporary herbs to the soup, and season with salt (non-compulsory).
  5. Ladle scorching soup into soup bowls and garnish with entire grain croutons (1/2 slice of toast per serving). Refrigerate leftover soup and reheat as desired (add croutons simply earlier than serving to take care of crisp texture).

Notes

To make this recipe in a sluggish cooker, add all substances in steps 1-2 to the sluggish cooker, stir properly, cowl, and set to excessive for 4 hours. When finished, comply with step 3 as directed, add substances in step 4 to sluggish cooker, and serve soup as directed in step 5.

Instant Pot Directions: Steps 1-2 needs to be finished within the Instant Pot by including all of those substances and urgent the “Chili/Bean” setting. Follow steps 3-5 above.

To make this recipe gluten-free, substitute a gluten-free grain for barley (i.e., quinoa, brown rice, or sorghum), and use gluten-free bread.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Cuisine: American

Nutrition

  • Serving Size: 1 1/4 cup
  • Calories: 155
  • Sugar: 4 g
  • Sodium: 197 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 6 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Keywords: vegetable soup, stone soup, vegan soup

For different scrumptious, plant-based soup recipes, try a few of my favorites:

Carnival Squash Soup with Turmeric
Vegan Tortilla Soup
Easy Kabocha Squash Soup with Miso
Classic Tomato Soup
Delicata Squash Soup with Five Spice
Winter Melon Mushroom Soup with Seitan
Roasted Butternut Squash Soup with Hazelnuts

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