Vegan MoFo Day 16!

More soups!!! Okay this is actually a stew but it tastes darn good when you're sick (or recovering from being sick): Scotch Broth from The Vegan Table y my gal Colleen Patrick-Goudreau.

RECIPE:
3/4 cups pearl barley
3/4 cup green split peas (we used green lentils instead since that's what we had)
3/4 cup red lentils
1 large size leek, washed well & roughly chopped
1 large yellow onion, roughly chopped
2 or 3 yellow potatoes diced
3 carrots, peeled & grated or shredded
8-9 cups veggie stock
1 tsp salt (to taste)
freshly ground pepper (to taste) 2 tbsp chopped fresh parsley (for garnish-totally optional, we didn't use any)




Soak barley. split peas, & lentils for 1 hour in bowl with enough water to cover. After soaking, rinse & add to a large soup pot along with onion, leek, potatoes, carrots, stock, salt, & pepper. Bring to boil, reduce heat & simmer until all is tender. Ladle into bowls & sprinkle with parsley if desired. Yields 10-12 servings.





Feel free to use other veggies in this as well. Colleen suggests turnips, cabbage, or even kale. We like to throw in whatever extra something is hanging around the fridge/pantry.





REVIEWS:

Alex: Again, soups are hitting the spot for me right now. I love the heartiness of this stew. It make me think of the cold tundra-esque winters in Michigan in my childhood. When it got so cold we couldn't go out for recess. I wish I had this soup then! So good and stick to your bonesy. Perfect for my throat & nose!

Joe: Pretty good stuff. I really hate split peas so I like to use the green lentils instead (plus it's what is in our pantry).