The first recipe that popped into my mind with today's prompt "Veganize an Old Family Recipe" was my Dad's Vegetable and Barley Soup. It's actually Beef and Barley soup but when I first went vegetarian in university he made it as "Nothing and Barley Soup" -- all the veggies and none of the meat.
|Left ot right: parsnips, adzuki beans, butternut squash, turnip, carrots, cabbage, canned tomatoes, onions, pot barley, celery (missing from photo)|
I found out today it's actually a recipe that started with my Grandma Elsie (my Dad's Mom.) She made this soup with beef, tomatoes, cabbage, celery, onion and maybe carrot. My Dad added the other amazing veggies and grain that really make the soup -- parsnip, butternut squash, turnip and pot barley.
This is such an awesome, comforting soup. A complete meal in a pot with the addition of beans instead of meat. In my college years my Dad used kidney beans. Today I used adzuki beans because that's what I had but really, any bean would do.
That's the beauty of this soup.
Use what you've got.
Plus lots of love.
It keeps for awhile in the fridge and freezes really well.
It smells like sweet, vegetable heaven while it's simmering on the stove.
This soup reminds me of my family and the deep healing energy of these cooler autmun and winter months.
Sending you lots of love and comforting good vibes,
Love & Barley Soup
- 2 cups diced onion
- 2 cup diced celery
3 cups grated: (I used a food processor)
- butternut squash
- green cabbage
- 1tbsp olive oil
- 2 cans diced tomatoes (I used whole tomatoes and smooshed them with my hand when adding)
-1 cup pot barley
-1-3 cans of beans, depending on your preference, coloured beans look prettier
Sautee the onion and celery in the olive oil for a few minutes. Add the canned tomatoes. Simmer for about 10min.
Add the remaining veggies and enough water to fill the stock pot
Simmer until veg is cooked
Add pot barley and beans
Simmer until soup/potage is thick enough