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Miso-Spiked Vegetable Soup with Barley

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

Here’s a hearty vegetable soup that’s the perfect antidote to a blustery day. The addition of miso adds robustness and a hint of complexity that is often lacking in simple vegetable soups. Serve this with your favorite sandwich for a delicious soup and sandwich meal.

Vegan Friendly.

Works best in a large (minimum 5-quart) slow cooker.

Use the variety of barley you prefer — pearled, pot or whole. Whole (also known as hulled) barley is the most nutritious form of the grain.

Serves6 as a main course

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timehalf-day

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, healthy, high fiber, low cholesterol, low-fat, peanut free, tree nut free, vegan, vegetarian

Equipmentcrock pot

Mealdinner, lunch

Moodblue

Taste and Textureherby, savory, umami

Type of Dishhot soup

Ingredients

  • 1 tbsp (15 ml) olive oil
  • 4 carrots, peeled and diced
  • 4 stalks celery, diced
  • 2 onions, finely chopped
  • 1 tsp (5 ml) dried thyme
  • ½ tsp (2 ml) cracked black peppercorns
  • 1 cup (250 ml) barley (see tip), rinsed and drained
  • 7 cups (1.75L ) vegetable or chicken stock (store-bought or see recipes)
  • 2 cups (500 ml) sliced green beans
  • ¼ cup (50 ml) dark miso
  • ½ cup (125 ml) finely chopped fresh parsley
  • Freshly grated Parmesan cheese (optional)

Instructions

In a skillet, heat oil over medium heat for 30 seconds. Add carrots, celery and onions; cook, stirring, until carrots are softened, about 7 minutes. Add thyme and peppercorns; cook, stirring, for 1 minute. Add barley and toss to coat. Add stock and bring to a boil. Transfer to slow cooker stoneware.

Cover and cook on Low for 8 hours or on High for 4 hours, until barley is tender. Add green beans and miso. Cover and cook on High until beans are tender, about 15 minutes. Stir in parsley.

3. Ladle into bowls and garnish with Parmesan (if using).

VARIATION

Miso-Spiked Vegetable Soup with Wheat Berries

Substitute an equal quantity of wheat, spelt or Kamut berries for the barley.

MAKE AHEAD

Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.

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