Healthy Recipe

Scarborough Fair Vegan Soup

Recipe By:
R.T. Eby
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Scarborough Fair Vegan Soup
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  • Total Time 70 min Ico-add
  • Yield 4 Servings
  • Level Easy

Harking back to the late 60s, this soup is both vegan and vegetarian. It is a hearty, healthy and filling meal in itself. For even more layers of flavor you can add other veggies although it is delightful as...
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Ingredients

  • 2 tablespoons oil or margarine
  • 1/2 onion, diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • Any other vegetables desired, 1/2 cup each
  • 8 cups vegetable broth or water
  • 1 cup pearled barley, uncooked
  • 1 cup white beans, presoaked if dry
  • 1/3 cup tomato paste or crushed tomatoes
  • Salt and pepper to taste
  • 1/2 teaspoon parsley
  • 1/2 teaspoon sage
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
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Directions

  1. 1. Put the oil in a large soup pot over medium high heat and sauté the onion, celery, carrots and any other vegetables for 3-5 minutes.
  2. 2. Add vegetable broth (or water) and all other ingredients; bring to a simmer then reduce heat to medium low.
  3. 3. Let simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy.
 
 
  • Did you know?

    “Parsley, Sage, Rosemary and Thyme” is an album by Simon & Garfunkel that was released in 1966. The name comes from the second line of the album's first track, "Scarborough Fair/Canticle" based on an English folk song from the 16th century.