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Recipes - Barley Walnut Soup Junebug

Recipe Name

Barley Walnut Soup Junebug

Submitted by Moochie47
Recipe Description from Candace Kumai blog
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3/4
cupbarley, uncooked hulled
2
tablespoonsolive oil, extra virgin
2
carrot (7-1/2Carrots peeled cut into small pieces
2
leavesbay leaf - NOT CRUMBLED
1/4
cup, choppedwalnuts
2
cups, choppedKale
6
teaspoonsBraggs Liquid Aminos
1
3/4
cup (8 fl oz)water
1
medium (2-1/2\" dia)Yellow onion, chopped
2
stalks medium (7-1/2celery, chopped
8
cups (8 fl oz)vegetable broth low sodium
1/4
teaspoonnutmeg, ground
1
wholeavocado, sliced
Steps
Sequence Step
1In a medium stockpot, combine the barley with the water and bring to a boil. Reduce to a simmer and cook until the grains are tender and the water has been absorbed. Cover and set aside.
2In a large stockpot, warm the olive oil over medium-low heat. Add the onion and cook until softened, 8 to 10 minutes. Add the carrots, celery, and bay leaves and saute until the veggies are soft, 10 to 12 minutes. Pour in the broth, bring the soup to a light simmer, and cook.
3Stir in the reserved cooked barley, walnut pieces, and nutmeg and simmer for an additional 5 minutes.
4Remove and discard the bay leaves. Stir in the kale and Bragg Liquid Aminos.
5Ladle the soup into bowls and top off with avocado slices. Feel free to add unfiltered, raw apple citer vinegar to finish, for some extra cleansing.






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