1 Pot Tomato Barley Soup

Hi friends!

Not sure about where you live but it is freezing here…like almost 0 degrees Celsius 😉 and all I want to do in weather like that is cozy up with something warm.  Soups are so delicious and versatile to make and can be adapted to your pantry’s contents, which I love!

I made this for meal prep and it kept me cozy all week long <3 AND it only requires 1 pot, which is such a win win in my books.  The less I have to clean, the better – RIGHT! It’s vegan and can be gluten-free if you don’t use barley and use rice or quinoa instead.

I used black beans that were dry to control how much I made, the cost (dried are much cheaper over time than cans) and I soaked them myself to ensure that they were more absorb-able in my body.   Beans contain phytic acid, which interferes with the absorption of minerals like iron, zinc and calcium so ALWAYS soak your beans if you’re making them from dry (preferably overnight).  If they are canned, I just rinse them but sometimes you have to use what you have around.  If you don’t have or don’t want to use dry beans and decide to use a can, cut the cooking time since the cooking time is longer in my recipe to allow the beans to get cooked through.

I’d love for you to try my recipe 🙂 ! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends!  To never miss a post again, you can subscribe to my blog on your right hand panel.

 

 

 

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