Mashawa Afghan Vegetarian Barley Soup Recipe
It is cold this time of year and Mirriam has yet another soup recipe. This vegetarian barley soup recipe Mashawa is an Afghan staple.
This soup recipe has beans, barley, lentils, and lots of flavor. You don't need meet!
Mirriam tells you a little more about Afghanistan, her family, and also why Afghani is just money, not a person.
Mirriam recommends a pressure cooker for this recipe as, with any beans recipe, pressure cookers can reduce your cooking time substantially.
Here are two pressure cookers that Mirriam recommends:
Here is the Mashawa recipe:
We hope you enjoy this delicious vegetarian soup.
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Vegetable Bean Stew and Barley Bread
Learn how to accommodate special diet recipes and begin cooking vegetarian. This video covers recipes including Vegetable Bean Stew and Barley Bread. These are the perfect Fall and Winter meals for an aspiring vegan chef, or for those looking for tips on how to cook these kinds of delicious meals for friends and family.
Get the recipe here:
You can see more vegetarian recipes by Diksha here,
Learn more about the Online with Ananda vegetarian cooking course, made especially for beginners, those looking for fresh recipe ideas, or those interested in the science of ayurveda for cooking along with the seasons:
ABOUT DIKSHA
Diksha McCord was the head chef at The Expanding Light Yoga and Meditation Retreat for seven years, where she taught vegetarian cooking classes. She now teaches meditation, yoga, and spiritual living classes.
She grew up in Israel where she learned healthy ways of cooking. She graduated from The Hebrew University in Jerusalem with a Bachelor of Science in Biology and a Bachelor of Fine Arts from Bezalel National Academy of The Arts.
She studied art in Japan at Kyoto Art University. While living in Kyoto she studied Buddhist Temple cooking. She also studied Ayurvedic, macrobiotic and Indian cooking from premier California chefs.
Diksha has been part of the Teaching staff at The Expanding Light Retreat, The Ananda School of Yoga and Meditation for over 26 years.
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Vegetable Barley Soup | वेजिटेबल बार्ली सूप | Healthy Recipe | Sanjeev Kapoor Khazana
A healthy broth made from a bunch of exotic veggies, wholesome barley that’s just mildly spicy, means full nutrition guaranteed.
VEGETABLE BARLEY SOUP
Ingredients
½ cup sweet corn kernels
1 small carrot, peeled and chopped
1 small green zucchini, chopped
10-12 small broccoli florets
¼ cup chopped pumpkin
1 cup cooked barley
1½ tbsps olive oil
1 tbsp chopped garlic
2 inch celery, chopped
2 tbsps chopped leeks
1 medium onion, chopped
Salt to taste
Black pepper powder to taste
1 cup tomato puree
3-4 fresh thyme sprigs
4-5 cups vegetable stock
Crushed black peppercorns for garnish
Method
1. Heat olive oil in a non-stick pan. Add garlic, celery, and leeks and mix well. Cook for 1-2 minutes.
2. Add onion and sauté till translucent.
3. Add sweet corn kernels, carrot, green zucchini, broccoli, pumpkin, salt, and black pepper powder and mix well. Cook for 1-2 minutes.
4. Add tomato puree, and mix. Pluck the leaves of thyme and add into the soup. Add vegetable stock, and mix well. Cook till the mixture comes to a boil. Add barley and mix well. Cook for 2-3 minutes.
5. Transfer into serving bowls, garnish with crushed black peppercorns. Serve hot.
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Adzuki Beans Soup with Pearl Barley and Kale (VEGAN)
This delicious adzuki beans soup with pearl barley and kale is naturally vegan and incredibly filling. It's packed with tons of flavour, texture and colour, and it's super easy to throw together for a quick midweek meal.
Follow the recipe at:
Barley & Beans Soup Video Recipe- Mid Winter Warming Soup by Bhavna
Healthy low fat soup recipe. More low fat recipes at
MORE RECIPES AT
at
RECIPE DESCRIPTION:
Ingredients
Barley cereal 1⁄2 Cup (8 tbs)
Beans/Canned beans 2⁄3 Cup (10.67 tbs), boiled
Vegetables 500 Gram, chopped (Onions, tomatoes, carrot, mushrooms and spinach can be used)
Crushed tomato 1⁄4 Cup (4 tbs) (Optional)
Vegetable stock 3 Cup (48 tbs)
Garlic 1 Tablespoon, minced
Olive oil 1 Tablespoon
Crushed red pepper 1⁄2 Teaspoon
Italian seasoning 1⁄2 Teaspoon, dry
Salt To Taste
Sugar To Taste (Optional)
Water 1 Cup (16 tbs)
Directions
MAKING
1. In a pot boil water. Into the boiling water add salt and add in the barley. Give it a stir. Cover and simmer for about 10 minutes. For the first 5 minutes leave the lid half open, after 5 minutes cover it completely and let it cook.
2. Meanwhile chop vegetables of your choice such as onions, tomatoes, carrots, mushrooms and spinach.
3. In a pot heat olive oil, add the garlic and onions. Cook the onions till they turn golden brown in color and then add the carrots, stir for a minute and add the mushrooms. Stir for another minute.
4. Add the tomatoes and stir. Cook closed for a while, then add salt, crushed pepper, dry Italian seasoning and the crushed tomatoes. Cook with the lid half covered for a few minutes.
5. Add the vegetable stock and stir. Also add the beans, cooked barley and the chopped spinach. Cook half covered.
6. Once done turn off the heat and add the sugar, which helps to balance the flavors.
SERVING
7. Serve warm.
TIP
If you do not have vegetable stock you can use water instead and puree a small portion of the cooked vegetables and add it to the simmering broth to thicken it slightly.
Easy. Delicious. Healthy Vegan Veggie Barley Soup
Yummy and warm Vegetable Barley Soup, simmered slowly but cooks quickly on the stove for a real homemade bowl of goodness. Totally vegan. No meat products used.
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JILL’S VEGETABLE BARLEY SOUP
February, 2022
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 medium carrots, medium-sliced
2 stalk celery, medium-sliced
1-2 cups fresh mushrooms, sliced
4 cups vegetable or no-beef style broth
3 cups water
1 cup black beans (or beans of choice)
1 (14.5-ounce) can diced tomatoes with juice
1 ½ cups frozen cut green beans
1 cup pearl barley
1 teaspoon garlic powder
2 bay leaf
½ cup chopped Italian parsley
2 cups chopped kale
Salt and Pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
In a stock pot, with medium-high heat, add onions to the oil. Season with salt and pepper, then saute' until softened (about 5 minutes).
Add mushrooms and lightly saute, stirring frequently. Then add carrots, celery, parsley, and kale. Stir to combine. Add salt, pepper, garlic powder, and bay leaf
Stir in broth, water, tomatoes, green beans, and barley.
Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 35 minutes).
Mix in black beans, and cook until tender and hot (about 1 to 2 minutes).
Discard bay leaves and serve!
NOTE: This soup begins to thicken as it cools, and the barley swells. I like to thin it out as I re-heat it. It really makes a nice pot of soup. A real dollar-stretcher! Enjoy.
***Here's some of the great cooking gear I used in today's video:
ALL-CLAD STOCK POT:
PYREX GLASS MEASURING CUP SET:
EPICUREAN CUTTING BOARD SET: (a FAVE of mine!)
PLASTIC DELI FOOD STORAGE CONTAINERS: (a FAVE of mine)
PORTABLE INDUCTION COOK TOP:
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