At heart, I’m a hippie. Well, maybe on the surface a little bit too.
So when I saw the title of this soup, I absolutely had to try it. There was no choice. It’s a very simple, very mild soup and it’s perfect the way it is. I told my husband that it’s my future “sick” soup which I will make in place of chicken noodle. For some reason making vegan chicken noodle soup has been a little bit on the difficult side.
I just can’t find any vegan chickens. (My husband rolled his eyes at this joke)
If you’re not familiar with Scarborough Fair, listen:
While listening, eat:
In a small amount ofolive oil OR water, saute until onion is translucent:
1 small onion, diced
3 ribs celery, diced
2 carrots, diced Another vegetable you may want to add is zucchini, but you wouldn’t add this till near the end. I wouldn’t suggest any vegetable that has a very strong flavor.
Add to the vegetable mixture,
6 cups vegetable or chicken flavored broth (I use Better Than Bullion No Chicken)
1/3 cup tomato paste
Cook until celery is tender and add,
1/2 – 3/4 cup pearled barley
1/2 tsp each – dried parsley, sage, rosemary and thyme
salt and pepper to taste
Continue cooking for about 30 minutes, or until barley is puffed up and tender
When barley is done, add in
1 can white beans
If you want zucchini, now’s the time to add it. Continue cooking for another 10 minutes or so.
Have I mentioned that I still can’t bake anything because we’re on our third stove and the oven still doesn’t work properly? Not sure why my landlord thinks that it’s cheaper to buy multiple used stoves rather than do it right the first time.