Vegan Beef Barley Soup

• Vegan

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 2 Celery stalks
  • 2 Garlic cloves
  • 1 Onion
  • 1/4 cup Parsley, fresh
  • 1 tsp Thyme, dried
  • 1 14 oz. can Tomatoes

• Canned Goods

  • 6 cups Vegetable broth

• Pasta & Grains

  • 1/2 cup Barley, pearled

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Frozen

  • 1 8 oz. package Seitan

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on connoisseurusveg.com

Description

Ingredients

• 2 tbsp. olive oil
• 1 onion, diced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1-8 oz. package of seitan, diced into 1/2 inch pieces
• 1/2 cup dry red wine
• 6 cups vegetable broth
• 1-14 oz. can diced tomatoes
• 1/2 cup pearled barley
• 2 bay leaves
• 1 tsp. dried thyme
• 1/2 tsp. black pepper
• salt to taste
• 1/4 cup chopped fresh parsley

Directions

• Heat oil in large saucepan or dutch oven over medium-high heat. Add onion, celery, carrots and garlic. Sauté 5 minutes.
• Add seitan and continue to sauté another 3 minutes.
• Add red wine and bring to a simmer. Lower heat to medium. Allow to simmer, stirring frequently, until reduced by half, about 2 minutes.
• Add broth, tomatoes (including any juice in the can) barley, bay leaves, thyme, pepper and salt. Bring to a simmer. Lower heat and allow to simmer, uncovered, stirring occasionally, until barley is soft and plump, 40-50 minutes.
• Discard bay leaves and ladle into bowls. Top with parsley.