Barley and Celery Soup
This is one of my favorite soups right now. It's super cheap and filling to make, not to mention -- extremely delicious.
I created it specifically for the Plant Based on a Budget Challenge and since it was a hit, I thought I'd make its own recipe page.
If you try to eat gluten-free, you can easily replace the barley with brown rice, just modify the recipe.
Photo by Laura Yasinitsky
Barley and Celery Soup
Ingredients
- 2 Tablespoons of oil
- 2 cloves garlic, minced
- ½ of an onion, diced
- 4 stalks of celery, chopped
- 2 carrots, chopped
- 12 cups of veggie broth (I used 12 cups water, 4 bullion cubes)
- 1 pound of barley
- 1 ½ cups of broccoli
- handful cilantro, chopped
- red chili flakes, to taste (optional)
Instructions
- In a large pot, saute garlic and onions for a minute and then add celery and carrots.
- Add the rest of the ingredients and boil on medium-high until barley is fully cooked.
Notes
Nutrition
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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