Barley and Vegetable Soup
INGREDIENTS:
1 c Barley
3 c ;water
1 md Onion
2 md Carrots
2 md Parsnips
2 c Cabbage; chopped
1/2 c ;water (from cooking the
-vegetables)
2 tb Tamari
2 tb Nutritional yeast
1 ts Thyme
1/4 ts Caraway seeds
Egg replacer for 1 egg
1 Double crust 10-inch whole
-wheat pie shell, unbaked
1 c Barley
3 c ;water
1 md Onion
2 md Carrots
2 md Parsnips
2 c Cabbage; chopped
1/2 c ;water (from cooking the
-vegetables)
2 tb Tamari
2 tb Nutritional yeast
1 ts Thyme
1/4 ts Caraway seeds
Egg replacer for 1 egg
1 Double crust 10-inch whole
-wheat pie shell, unbaked
Wash the barley. Place it in a large kettle with the water, and bring to a boil. Lower heat, cover and simmer for 1 hour, or until the water is absorbed.
Whle the barley is cooking, prepare the vegetables: chop the onion and slice the carrots and parsnips, and steam them, along with the cabbage, until they are tender-crisp.
Mix together the cooked barley and vegetables. Add the remaining ingredients. Mix well.
Spread the mixture into an uncooked 10-inch pie shell. Cover with the top crust. Cut a whole into the top crust to let steam escape.
Bake at 375 degrees for 35 minutes, or until the crust is golden brown.
Whle the barley is cooking, prepare the vegetables: chop the onion and slice the carrots and parsnips, and steam them, along with the cabbage, until they are tender-crisp.
Mix together the cooked barley and vegetables. Add the remaining ingredients. Mix well.
Spread the mixture into an uncooked 10-inch pie shell. Cover with the top crust. Cut a whole into the top crust to let steam escape.
Bake at 375 degrees for 35 minutes, or until the crust is golden brown.