Many of you will have seen the recent news about how we are killing ourselves by not eating the right food. Namely, we aren’t eating enough grains, veggies, and fruits. This soup recipe grew out of that and is loosely based on a V-8 soup recipe that has been around for years. The new twists are very tasty. And we are using nine vegetables! It is scrumptious, colorful, filling and frugal. What more could you want from a soup?
V-Nine Barley Soup
- 1 1/2-2 cups cooked barley ( or about 1/2 c. uncooked)
- 1/2 large turnip
- 2 carrots
- 1 celery stalk
- 1 medium onion
- 1/2 large green pepper
- 1 c. frozen corn
- 1 can diced tomatoes
- 1 can black beans
- 1 can garbanzos
- 1//4 c. tomato paste
- salt and pepper to taste
- 2 tsp. Sazon
- 3 -4 cups water or vegetable broth
- 2-3 cups V-8 juice or tomato juice
- 1 tbsp oil
- 1/2 pkg of Gardein vegetable protein ( about 2 cups)
Yes there are 9 vegetables in this soup!!!! First, decide about the barley. I like to have cooked barley on hand. So, I will put about 1-1 1/2 c. in a mason jar, fill it up with water and let it sit overnight. Then, I pour the whole thing into a medium sauce pan, add water if necessary, a little salt and bring the whole thing to a boil. Lower the heat, cover and then let it simmer for 40 minutes or until tender. If you are going to cook it inside the soup as opposed to just adding at the end, you can add it after the veggies are in the soup-pot.
Peel the carrots , turnip and onions. Chop those along with the green pepper and celery. Saute, starting with the onions, then adding the turnips, carrots, celery and green pepper as each addition begins to soften. Throw in the veggie protein crumbles and stir for a couple of minutes. Add the broth and juice. Add the corn, black beans, garbanzos and canned chopped tomatoes. If using uncooked barley, add now along with the Sazon, salt and pepper. Bring to a boil, then lower heat and simmer, stirring occasionally, for about an hour. If using cooked barley, bring the mixture to a boil, then lower heat , stir in 1 1/2-2 cups cooked barley and then let simmer for 30 minutes. Use the rest for barley salad or as a side dish. Enjoy!