katnyu002 (katnyu002) wrote in vegancooking,
katnyu002
katnyu002
vegancooking

Beet, Barley, and Black Soybean Soup

From Vegan With a Vengance

Beet, Barley, and Black Soybean Soup
2 tbs olive oil
1 large onion, finely chopped
3 cloves garlic
2 tsp dried tarragon
a few dashes of black pepper
8 cups watr (I used 6)
4 medium sized beets, peeled, cut in half, sliced 1/4 inch thick (I only had 3)
3/4 cup pearl barley (I used about 1 3/4 cups amaranth)
1/4 cup tamari or soy sauce (I used soy sauce)
1 15 oz can black soybeans, rinsed and drained (I used dark kidney beans)
2 tbs balsamic vinegar
1/2 c chopped fresh dill

Saute onion in olive oil for about 5 minutes. Add the garlic, tarragon, and pepper, saute for about a minute. Add water, beets, barley (amaranth), and tamari. Cove and boil. Simmer for 30 minutes. Add the beans and simmer for another 10-15 minutes. Stir frequently. Add the vinegar and fresh dill.
Tags: grains-amaranth, grains-barley, soups-beans, vegetables-beets
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