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
This is one of my favorite soups right now. It’s super cheap and filling to make, not to mention — extremely delicious. You can easily replace the barley if you are gluten-free.
METHOD Stovetop
DIET Vegan
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
If you try to eat gluten-free, you can easily replace the barley with brown rice, just modify the recipe.
Nutrition
Calories: 429kcalCarbohydrates: 80gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 2319mgPotassium: 678mgFiber: 18gSugar: 8gVitamin A: 5612IUVitamin C: 28mgCalcium: 68mgIron: 4mg
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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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