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Barley and Celery Soup

2013-12-06
  • Servings : 5
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

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

Ingredients

  • 2 tbs oil
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 4 celery stalks, chopped
  • 2 carrots, chopped
  • 12 cups veggie broth (I used 12 cups water, 4 bullion cubes)
  • 1 lb barley
  • 1 1/2 cups broccoli
  • handful cilantro, chopped
  • red chili flakes, to taste (optional)

Method

Step 1

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.

"They say you are what you eat, so I strive to be healthy. My goal in life is not to be rich or wealthy, 'Cause true wealth comes from good health and wise ways... we got to start taking better care of ourselves " - Dead Prez

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