Barley / Lentil Soup

Happy Monday...I hope everyone had a great weekend. Mine was very busy, so I totally slacked off on my blogging for Vegan Month of Food. When I had a little free time, all I wanted to do was sit and rest. I just couldn't bring myself to get on the computer. Do you ever have those times?

I do have a soup recipe for you today though. I actually made this a few days ago and it was delicious! This will be one soup that I make alot this winter.

1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons olive oil
2 garlic cloves finely chopped
2 yellow onions, chopped
2 celery stalks, diced
1 carrot, sliced
1 potato, cut into chunks
1/4 cup shoyu
5 cups vegetable broth
5 cups water
1 can diced tomatoes
3/4 cup brown lentils
3/4 cup pearled barley
olive oil for sauteing

First combine all the spices in a small bowl. Then, in a large stock pot, heat enough olive oil to saute the onions and garlic. Satuee for about 5 minutes. Add the celery, carrots, potatoes, spices and shoyu and mix well. Cook for about 10 minutes stirring every couple of minutes. Add the water, broth, and tomatoes. Bring to a boil and simmer with the lid askew for about 45 minutes to an hour....until the lentils and barley are tender.

I made some wheat croutons out of some toasted bread and topped my soup with that....YUM!


~Peace~