Guest guest Posted February 8, 2005 Report Share Posted February 8, 2005 This soup is suitable for kids of all ages and can be loaded with enough lentils and barley to make it a meal in a bowl. Serve it with hunks of crusty brown bread hot from the oven - or do as we sometimes do and whip up some baking-powder-leavened biscuits or damper or whatever your comfort bread from childhood might be to go along with it ;=) BEAN AND BARLEY SOUP 2 or 3 stalks/ribs of celery, cut lengthways and very finely chopped 1 onion, finely chopped 2 small carrots, very finely diced 30 or more green beans, cut crosswise into rounds (1/3 inch or less) 6 cups homemade vegetable stock 1/3 cup red lentils, picked and rinsed 1/3 cup pearl barley salt and pepper to taste cayenne pepper, to taste (optional - this is the adult version!) 2 Tbsp vegan worcestershire sauce Place all contents in the crockpot. Cook. Taste for seasonings. Eat at will. Best, Pat ;=) (veggiehound) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 Can you use frozen green beans with this? Green lentils instead of red? Thanks veggiehound <veggiehound wrote: This soup is suitable for kids of all ages and can be loaded with enough lentils and barley to make it a meal in a bowl. Serve it with hunks of crusty brown bread hot from the oven - or do as we sometimes do and whip up some baking-powder-leavened biscuits or damper or whatever your comfort bread from childhood might be to go along with it ;=) BEAN AND BARLEY SOUP 2 or 3 stalks/ribs of celery, cut lengthways and very finely chopped 1 onion, finely chopped 2 small carrots, very finely diced 30 or more green beans, cut crosswise into rounds (1/3 inch or less) 6 cups homemade vegetable stock 1/3 cup red lentils, picked and rinsed 1/3 cup pearl barley salt and pepper to taste cayenne pepper, to taste (optional - this is the adult version!) 2 Tbsp vegan worcestershire sauce Place all contents in the crockpot. Cook. Taste for seasonings. Eat at will. Best, Pat ;=) (veggiehound) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 Pat wrote: >This soup is suitable for kids of all ages and can be loaded with enough >lentils and barley to make it a meal in a bowl. Serve it with hunks of crusty >brown bread hot from the oven - or do as we sometimes do and whip up some >baking-powder-leavened biscuits or damper or whatever your comfort bread >from childhood might be to go along with it ;=) I had never heard of damper, so I googled it and it sounds great! I didn't see a vegan version, but I'll bet there are some, huh? Do you happen to have a recipe for one? serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 > Can you use frozen green beans with this? > > Green lentils instead of red? Frozen, sure ;=) But you'll want to use the ordinary not french-cut of course - and guesstimate the amount (although that's really a matter of choice) *and* you'll want to cut them up into the rounds I've suggested. The point is that it's a kid-friendly soup with no big chunks in it, everything cut to around the same size, give or take ;=) As for green lentils, I've not used them in this, but I don't see why not. Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 > I had never heard of damper, so I googled it and it sounds great! I > didn't see a vegan version, but I'll bet there are some, huh? Do you > happen to have a recipe for one? Oh sorry, didn't mean to be mysterious. (Brain slippage - forgot my audience for a second and realize now of course that damper is not north american comfort food. Apologies.) Of course, you can simply substitute vegan versions of the dairy. It's essentially an ordinary american 'biscuit' but cooked in a larger flat round, as you see. You can add herbs or seeds, poppyseeds for eg, to the mix, as with 'biscuits'. No biggie. Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 do you put it right in the soup?? or just have it on the side.. and dip it? sounds comforting to me either way! hee hee! On Wednesday, February 9, 2005, at 09:31 AM, veggiehound wrote: > > > I had never heard of damper, so I googled it and it sounds great! I > > didn't see a vegan version, but I'll bet there are some, huh? Do you > > happen to have a recipe for one? > > Oh sorry, didn't mean to be mysterious. (Brain slippage - forgot my > audience > for a second and realize now of course that damper is not north > american > comfort food. Apologies.) Of course, you can simply substitute vegan > versions > of the dairy. It's essentially an ordinary american 'biscuit' but > cooked in a > larger flat round, as you see. You can add herbs or seeds, poppyseeds > for eg, > to the mix, as with 'biscuits'. No biggie. > > Best, Pat ;=) > > > > <image.tiff> > > <image.tiff> > > Quote Link to comment Share on other sites More sharing options...
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