Garlic Soup (Vegan)
| Yield: | 8 Servings |
| Categories: | Soups, Fat-Free, Low-Fat |
| 3 | qt | Water |
| 3 | Fresh garlic bulbs; peel | |
| 1/2 | c | Pearl barley |
| 1/4 | c | Long grain wild rice |
| 4 | lg | Onions; chopped |
| 4 | Russet potatoes; peeled/chun | |
| 4 | lg | Carrots; peeled & sliced |
| 3 | Celery; sliced | |
| 1/4 | c | Tamari soy sauce |
| 1 | ts | Thyme |
| 1/4 | ts | Ground rosemary |
| 1 | tb | Spike |
| 2 | ts | Vegit |
| 2 | tb | Vegtable broth powder |
| 1 | c | Sliced fresh mushrooms |
| 2 | ts | Simply organic seasoning |
| 1 | tb | Dried parsley flakes |
| 2 | ts | Dried dill weed |
| 1 | ts | Salt |
| 1 | ts | Salt |
| 4 | Russet potatoes; in small ch |
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