This Vegetable Me’Lange is a robust, comforting soup that combines the earthy sweetness of barley with a medley of fresh garden vegetables. The base features onions, carrots, and celery simmered until tender, enriched with a smooth tomato and marjoram blend that adds depth and color. Fresh peas and spinach are stirred in at the end to provide vibrant pops of green and freshness. The result is a thick, satisfying bowl that feels like a warm hug, perfect for chilly evenings or as a substantial lunch. It&# 226;ÂÂs naturally vegan, packed with fiber, and relies on simple pantry staples to create a complex, home-style flavor profile that pairs beautifully with crusty bread.
Vegetable Me’Lange
Description
This Vegetable Me'Lange is a robust, comforting soup that combines the earthy sweetness of barley with a medley of fresh garden vegetables. The base features onions, carrots, and celery simmered until tender, enriched with a smooth tomato and marjoram blend that adds depth and color. Fresh peas and spinach are stirred in at the end to provide vibrant pops of green and freshness. The result is a thick, satisfying bowl that feels like a warm hug, perfect for chilly evenings or as a substantial lunch. It is naturally vegan, packed with fiber, and relies on simple pantry staples to create a complex, home-style flavor profile that pairs beautifully with crusty bread.Ingredients
Directions
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In a large saucepan, combine the chopped red onion, sliced carrots, sliced celery stalk, corn, barley, minced garlic, minced parsley, and 3 cups of water.
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In a blender, combine the remaining 2 cups of water, tomato paste, and marjoram. Process on low to medium speed until the mixture is completely smooth.
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Pour the blended tomato mixture into the saucepan with the vegetables and barley. Stir well to combine.
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Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 1 hour and 15 minutes, or until the barley and vegetables are tender.
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Stir in the peas, chopped spinach, and soy sauce. Cover and continue to simmer for an additional 10 minutes, just until the spinach is wilted and peas are heated through.
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Taste and adjust seasoning if necessary. Serve hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 374.0kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 559.9mg24%
- Total Carbohydrate 80.7g27%
- Dietary Fiber 13.5g54%
- Sugars 15.1g
- Protein 17.3g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using fresh, mature garden peas instead of frozen, add them 10-15 minutes before the end of cooking to ensure they cook through properly.
This soup tends to thicken as it cools because the barley absorbs liquid. You can add a splash of water or vegetable broth when reheating to reach your desired consistency.
For a heartier texture, you can increase the amount of barley to 1/2 cup. If you prefer a smoother soup, you can blend half of the soup before serving.
