Garlic Soup (Vegan)

2 hours Prep: 45 minutes Cook: 1 hours

95 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

3	quarts	water
3	each	garlic bulb	fresh, peeled
1/2	cup	pearl barley
1/4	cup	long grain and wild rice blend
4	large	onions	chopped
4	each	russet potatoes	peeled, chunked
4	large	carrots	peeled and sliced
3	each	celery	sliced
1/4	cup	soy sauce, tamari
1	teaspoon	thyme
1/4	teaspoon	rosemary leaves	ground
1	tablespoon	spike
2	teaspoons	vegit
2	tablespoons	vegetable stock	powder
1	cup	mushrooms	fresh, sliced
2	teaspoons	seasoning	simply organic
1	tablespoon	parsley flakes	dried
2	teaspoons	dill weed	dried
1	teaspoon	salt

Directions

This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor.

It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced.

Place 2 cups of the water in a large stock pot.

Add the whole garlic cloves and cook over medium heat for 15 min.

Remove the garlic cloves and mash them thoroughly before processing.

Blend in a food processor.

Add the remaining 2 1/2 qts water the barley and the wild rice.

Bring to a boil cover and simmer for 15 min.

Add the remaining ingredients bring to a boil turn down to simmer and cook until tender about 30-45 min.

This soup tastes best if made a day or two in advance to give the flavors a chance to blend.

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Nutrition Facts

Serving Size 152g

Amount per Serving

Calories 95 4% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 354mg	15%
Total Carbohydrate 21.0g	7%
Dietary Fiber 5.0g	19%
Sugars 5.0g
Protein 3.0g	6%

Vitamin A	124%		Vitamin C	14%
Calcium	5%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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