Southwestern Three-Bean & Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.
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LIVING BELOW YOUR MEANS IN 2023! 9 Easy Ways! Barley & Roasted Veggie Bowl!
9 practical ways to live below your means in 2003! Heart meatless Barley and Roasted Veggie Bowl Recipe! Save Money! Frugal Living! Learn how we save money everyday! Money saving hints and tips! Early retirement debt and mortgage free couple shows you how you can have an abundant and full life spending less money!
Barley & Roasted Veggie Bowl based LOOSELY on this recipe-
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CELERY, POTATO, BARLEY AND BEAN STEW
Today I have a cooked this Stew for our main meal.
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Confederate Bean Soup Recipe - Southern Queen of Vegan Cuisine 9/328
Today we will be making the Confederate Bean Soup Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
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Day 9 Recipe 9 Southern Queen of Vegan Cuisine:
We eat baked beans all the time in the south. Since moving back home with my parents, they have even made the switch from Pork and Beans to just plain Baked beans. A year ago, I think they would have considered that sacrilege.
Paula says that this recipe is for using up leftover baked beans. Which is scary to me, because I having seen southerners do some scary things to use up leftovers. Adding more cheese, half and half, bacon, deep frying, weird sandwiches; sometimes I wonder if it would be healthier just to dump it.
This recipe isn't too bad, except for the soy creamer, I just added vegetables and veggie sausage to a can of baked beans. Something we would do on a normal festive occasion around here without changing the name from Baked Beans to Confederate Bean Soup. Fancy name or not, I ate the whole pot.
Vegan Baked Beans Recipe
Ingredients:
1/2 onion, chopped (I really like onion)
1/2 green bell pepper, chopped
1 veggie sausage link, diced
1 16 ounce can of baked beans
1 cup to 1 1/2 cup soy creamer.
Directions:
Place a large pot over medium-high heat.
Add enough vegetable oil to cover the bottom.
Sauté the onions and green bell pepper until soft. Sauté sausage until browned and seared all around.
Dump in the can of beans and stir it together.
Allow the contents of the pan to get hot, then pour in soy creamer. The amount is up to you, but you want it to be saucy enough to be considered soup.
Serve with hot sauce and enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
Linda in the Kitchen: Barley Chorizo and Cannellini Bean Saute
Join Linda Whitworth as she makes one of our favourite recipes from her new cookbook, Go Barley: Modern Recipes for an Ancient Grain. This spicy and savoury dish is delicious, especially when paired with locally grown barley.
VEGETABLE STEW (with Pearl Barley) **vegetarian**
RECIPE & VIDEO:
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RECIPE
Serves 4
2 tablespoons of olive oil
1 eggplant, diced in bite size (5cm)
1 brown onion, diced
2 large carrots, diced
1 cup pearl bailey
6 cups vegetable stock
1 small cauliflower, cut into florets
2 large broccoli heads, cut into florets
150g green beans, trimmed and cut into bite size
Salt & pepper
1/2 cup pesto
Sprinkle a generous amount of salt on the eggplant. Place the eggplant in a colander and allow bitter juices to form. After 10-15mins rinse under cold water.
I cooked my brocolli in the microwave for approx 6-7mins but if you wish you can add it to the stew at the beginning of the cooking.
Heat olive oil in deep casserole dish. Add onion and stir until just soft. Add eggplant, carrots , beans and cauliflower. Add pearl barley and combine. Add stock (which should cover to the top of the vegetables)
Add salt and pepper for seasoning. Add pesto and mix well. Bring to boil and simmer for 40mins. Add cooked broccoli (if you have chose to cook it in the micro otherwise add it with the rest of the vegetables in the pot) and simmer for a further 5mins. Remove from heat. Ready to serve.
I served it with steak but can be served perfectly on its own.
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