So, I’m changing the name of this feature to meatless Mondays because I think the word vegan freaks people out. But, the recipes will still be vegan.
This week is a super simple crock pot soup. It’s cold and wintery even in L.A., so I thought a nice warm soup would hit the spot. Plus mushrooms and barley are so good and healthy. The recipe is from Vegan 101 edited by Kate DeVivo. I added the bay leaves and used the mushrooms I had on hand.
3 cups water
1 can diced tomatoes, undrained
3/4 c each chopped onion, celery, and carrots
2 bay leaves
3/4 tsp crushed fennel seeds
2 cups sliced cremini or white mushrooms
1/2 c. barley
salt and pepper to taste
Put all the ingredients, except barley, salt, and pepper int a slow cooker and cook on high 4-6 hours. Add the barley the last 30 minutes. Season with salt and pepper. You end up with this:
I realize now I drained the tomatoes. It definitely needed at least another 1/2 cup of liquid to make it more soup like. Next time I’ll check when I add the barley, and add some more water if it looks a little dry.
It tasted very good. My mom makes a hamburger soup, obviously with ground beef, and this tastes very similar. And it’s so simple to make in a crock pot.
Is the cold weather putting you in the mood for soup, too?