GREEN BEAN BARLEY SOUP – fat-free
If you like simple, this is as good as simple gets while maintaining a HIGH-END STATUS! Steve loves barley soup. I rarely make one, since I’m covering the globe with recipes in so many categories. Today as it turns out is his soup day! Barley it is and lots of it!
- Note that this is primarily a barley soup, not a veggie soup with barley.
Makes 10 cups
F-FC ClipBoard: Green Bean Barley Soup contains no fat, and of course no animal. Steve, liking fat as we all do, adds a teaspoon of margarine and a teaspoon of light sesame oil plus black pepper grind to each bowl. It really doesn’t need the fat, so I forego it with pleasure!
EDWARD & SONS VEGGIE BOUILLON contains a little fat that I consider negligible, so FAT-FREE it is to me!
10 c water
1 c. dried barley, rinsed well and drained
1 T. Balsamic vinegar
1 T. salt
2 lg. veggie bouillon cubes – I used EDWARD & SONS (it’s the BEST)
2 stalks celery, sliced 1/8 inch thick (I used a Mandoline to slice) plus a few celery leaves if you have them
1 lg. carrot, peeled and sliced into 1/8 inch thick rounds (I used a Mandoline)
1 t. garlic powder
1 t. onion powder
1 t. smoked paprika
1 t. dried basil
1 t. dried tarragon
1/8 t. celery seed
1/4 t. ground allspice
1 T. light brown sugar
1 T. Bragg Nutritional Yeast Seasoning, or plain nutritional yeast
1 t. liquid smoke
2 c. fresh cut green beans, boiled in separate pan till tender, then drained, or 2 c. frozen, steamed till tender
1/4 c. carrot juice
1/4 c. water
1/4 c. all purpose unbleached flour
In extra-large pot bring water to boil.
Add barley, vinegar and salt. Reduce heat to medium-low and cook, uncovered, 15 minutes.
Add celery, carrot, garlic and onion powders, smoked paprika, basil, tarragon, celery seed, allspice, sugar, yeast, liquid smoke and Bragg LIQUID AMINOS. Stir well.
Continue to cook at a soft boil till barley and veggies are tender.
Add cooked green beans.
In jar with tight-fitting lid combine carrot juice, water and flour, in that order. Shake vigorously till dissolved and smooth (over-shake rather than under-shake).
Pour into soup while stirring continuously till thickened.
Simmer another 15 minutes on low heat, stirring occasionally.
Serve immediately or cool to room temperature, pack in covered containers and refrigerate.
When reheating to serve, you may want to thin it a little with water or Turmeric Thinning Liquid.
HOW TO MAKE:
TURMERIC THINNING LIQUID
We all have cooked or created a recipe that when done or when refrigerated and reheated needed additional liquid to thin it – sauces and soups I’m speaking about here.
What I have begun to use as a Thinning Liquid is a preparation of boiled water and turmeric powder. It’s something I now always have on hand.
1/2 gal. filtered water
2 t. turmeric powder
Boil in saucepan for about 5 minutes at a slow boil. Or, let it steep on very low heat for about 30 minutes – more like tea.
Cool to room temperature, then pour into a used, but washed and rinsed 1/2 gallon plastic bottle or 2 quart sizes.
We buy juice in such containers. I remove the label, clean them, then store with lid off in the closet for other uses.
V-8 VEGETABLE JUICE, tomato juice, carrot juice etc. these bottles have a small opening, which allows for a smaller pour. If you’re not accustomed to pouring small amounts with these bottles, then use a measuring cup.
Refrigerate after using. It has a long refrigerated shelf life.
When ready to use, either shake the bottle to redistribute the sediment on the bottom, or pour without shaking if you want a more subtle flavor.
Either way, turmeric adds just a tad of flavor that won’t be easily recognized, so won’t adversely affect the flavor integrity of the original soup or sauce, while adding the additional liquid needed to thin it.