This is a soup I have come to love. Before heading down this heart healthy path, I could count on one hand the number of times I had used barley. I think both of those times it was for a soup and I only purchased what I needed for that particular day. Today, barley has become a staple in my pantry. I buy it in bulk and then store it in my own Rubbermaid container.
Last Friday I spent the day making food to take to my college aged son. It makes me feel good to make up healthy little packages for him. I make things for him that are easily frozen and taste good after having been frozen. We discovered vegan macaroni and cheese doesn’t unfreeze well. Veggie Barley soup is perfect for freezing in small containers. I was able to get 4 small containers from this batch of soup. Each container has about 2 1/2 servings of soup.
I use a homemade vegetable broth when I make this soup. I keep it written in the front of one of my cookbooks because I make it all the time. I usually make up a double batch and keep it in a large spice container in my spice cabinet. This is not my recipe and I cannot remember where it came from but this is a photo. You can always use a store bought vegetable broth if you prefer.
I started off this buddha bowl by putting pearled barley in my rice cooker. I hadn’t tried barley in the cooker before but seeing that it’s similar to other grains I toss in there that aren’t rice….lentils…quinoa….I was willing to give it a shot. I put 2 cups of uncooked barley and 2 1/2 cups of water in the rice cooker, closed the lid and set it for white rice. Whenever I try something that isn’t rice in the rice cooker I keep an eye on it just to be safe. I tried red lentils in there once, left the kitchen for a bit and came back to a mess of water, lentils and mush all over the cabinet, countertop and floor. Don’t do red lentils in the rice cooker.
I washed and slit the sides of two sweet potatoes and put them in my microwave to bake. My microwave has a setting for baked potatoes so when I bake sweet potatoes I aways set it for 1 more than I actually have in there. So I set it for 3 potatoes and it baked 2 sweet potatoes perfectly. Taking them from the microwave, I peeled their skins off (I know its the healthiest part) and diced them, then tossed them in a skillet with a bit of water and cumin just to keep them warm while everything else finished up.
While the sweet potatoes and barley were cooking, I chopped up an onion and sautéed it in a little water in my large copper skillet (yes, the as seen on tv one). I chopped up some greens, it was the bag that says super greens, a mix of things…and put them in to sauté with the onions. I also tossed in a few chickpeas and some black beans that were hanging out in my fridge from something else. Cook on low heat and add water as necessary, feel free to add some spices here if you want.
The tofu was a little package of prepared tofu called tofu steak. It was the first time I have seen it so I wanted to try it out. It came from Fresh Thyme and thats the only place I have seen it, I can’t remember the brand and unfortunately the packaging is long gone. I chopped up the tofu and put it in a small skillet with a little orange soy sauce just to heat it through.
Once everything is heated and finished, just assemble your buddha bowl. I sprinkled the top with Braggs Nutritional Yeast and then drizzled Hak’s BBQ sauce over the top.
Eating plant based doesn’t have to be difficult. Buddha bowls make a tasty meal. You can change up the ingredients and never have the exact same one twice. I have lots of barley left over in my fridge for something else..maybe some soup.
Enjoy! ❤️ur❤️. Remember the same diet that is good for your heart, is good for your arteries, is good for your whole body.