VEGETABLE BARLEY SOUP
1 cup red onions, chop
2 cups yellow squash, dice
1 cup celery, chop
2 cups cauliflower florets
1 cup fresh parsley, mince 2 tomatoes
1 cup mushrooms, slice
1 Tbsp Bragg Liquid Aminos
1 cup carrots, dice
2 qts distilled water
½ cup unpearled barley
½ tsp Bragg Sprinkle
2 cloves garlic, mash
3 Tbsps Bragg Olive Oil
Soak barley for one hour. In a large soup kettle sauté onions, celery and garlic in oil for 5 minutes. Add mushrooms and continue to sauté. Add water, barley and other ingredients. Cook for 45 minutes until done. Serve in soup bowls and garnish with sunflower and sesame seed meal*.
This garnish tastes delicious and fortifies the soup with protein.
Serves 6–8.
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