NRG Bowl
From jo_jo_ba 16 years ago
- 50 minutes to make
- Serves 4
Warming and rich, this hearty, vegan soup will satisfy everyone coming in from the cold!
Ingredients
- 1 large onion, chopped shopping list
- 6 cloves garlic, minced shopping list
- 6 cups vegetable broth shopping list
- 3 tbsp pearl barley shopping list
- 3 tbsp brown rice shopping list
- 2 large carrots, peeled and diced shopping list
- ¼ cup peeled and diced butternut squash shopping list
- 2 celery stalks, diced shopping list
- ½ cup chopped green beans shopping list
- ¼ cup chopped red pepper shopping list
- ½ cup broccoli florets shopping list
- ½ cup cauliflower florets shopping list
- 19 oz can kidney beans, rinsed and drained shopping list
- 2 tsp dried basil shopping list
- 1 tbsp dried oregano shopping list
- ¼ tsp cayenne pepper shopping list
- 2 tsp dried parsley shopping list
- ½ tsp dried dillweed shopping list
How to make it
- Cook onion in a saucepan coated with vegetable spray over medium heat for about 5 minutes or until soft.
- Add garlic, broth, barley, rice, carrots and squash; bring to a boil.
- Reduce heat; cover and simmer for 30 minutes.
- Add celery, green beans, red pepper, broccoli, cauliflower, red kidney beans, basil, oregano, cayenne, parsley and dill.
- Simmer for 10 to 15 minutes or until vegetables and grains are tender.
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