Beefless Barley and Vegetable Soup

Last weekend Ben and I decided to try our first recipe from one of my favorite blogs, Meet the Shannons. We also finally decided to try some of this Gardien that everyone has been raving about. OMG.

I am in love with both. The Meet the Shannons Better Crocker Project is so awesome, and all of the recipes look so good, but this soup is FABULOUS. Gardien? Creepily amazing. Not only does it taste great, but I love that it is made with whole grains and non-GMO ingredients. I just LOVE when companies do not sacrifice health for taste. All Gardien products are also high in protein which is AWESOME.

So we made the soup and love it. Below is my picture, and the original picture. Mine just didn’t make the soup look as appetizing as it deserves 🙂

My picture
The original picture

1 package Gardein Beef-Less Tips (in the freezer section)
1 Red bell pepper, chopped
1 Red onion, chopped
3/4 C Frozen green beans
2/3 C Frozen corn
2/3 C Frozen peas
2/3 C Mushrooms, sliced
2/3 C Barley, uncooked
5 C Better Than Bouillon No Beef Base (made according to the instructions on the package)
3 Tbs Soy sauce
1 tsp Thyme
1 tsp Onion powder
1 Tbs Parsley
1/2 tsp Oregano
1 can Diced tomatoes (with Italian seasonings)
2 Tbs Olive oil

In a 4-5 quart slow cooker/crock pot, mix all ingredients except Gardein and 1/2 of the onion. Cover and cook on low heat for 8-8 1/2 hours, or when the barley is tender. (You can also cook this in a pot. Check out the original recipe for directions.)

About 15-20 minutes before you’re ready to serve the soup, heat your oven to 400 degrees.

In a glass baking dish, place your frozen Gardein tips. Cover tips with the rest of the onion. Bake the Gardein and onion for around 10 minutes, or until both the Gardein and onions are golden brown and tender.

To serve, fill your bowl with soup and then add the roasted Gardein and onions. Store the soup separate from the Gardien so that the Gardien doesn’t break down and get soggy.

Recipe thanks to:
Meet the Shannons


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