Barley and Veggie Soup
A steaming bowlful of this wholesome, old-fashioned soup is always welcome. The addition of tofu, optional in this recipe, will pump up the amount of protein in each serving.
2 tablespoons vegetable oil
2 medium-sized onions, sliced
5 medium-sized carrots, cut into chunks
2 cups chopped celery with leaves
6 large fresh mushrooms, sliced
3 quarts low sodium vegetable broth
¼ cup uncooked brown rice
½ cup uncooked barley, rinsed
½ cup chopped fresh parsley
½ teaspoon crumbled dry marjoram
1 teaspoon salt, or to taste
1 pound firm tofu, cubed (optional)
1 teaspoon red pepper flakes, (optional)
Sauté vegetables in vegetable oil or vegan butter until lightly browned.
Add 3 quarts of vegetable broth and remaining ingredients. Bring to a boil, then reduce heat to low.
Simmer partially covered for 1 or more hours. Add water if needed.