Tofu Barley Vegetable Soup

Tofu Barley Vegetable Soup

I love soup. I have soup and salad almost every weekday for lunch. There are some decent supermarket soups in the refrigerated section (I don’t tend to like tinned soup), but you have to be very careful with the ingredients, as they can be very high in sodium and calories. If I have the time, I like to make a big pot of soup on Sunday which lasts me most of the week. This Sunday I made this soup, and it tastes better and better each day I warm it up.

I made 2 cups of (dried) barley to start. I boiled it in just over twice the amount of water for an hour, then left it in the pot, lid on, off the heat for another 30 minutes or so.

In a larger pot, I boiled some water, then added vegetable bouillon. I sliced a couple of carrots and a good handful of green beans and added them to the broth. Finally, I cut a block of tofu into small cubes and added them to the broth along with the cooked barley. I brought this back to the boil and let it simmer for a few minutes.

Delicious, healthy, filling soup.

Pin It