Irish "Not-Beef" and Barley Soup

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The origin of this satisfying soup is a traditional mutton broth, the sort that would have simmered in an iron pot over a fire in a cottage in the west of Ireland.

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Ingredients

  • 3 (2-oz.) (435-g) cans onion-seasoned beef broth or roasted-garlic seasoned chicken broth
  • 8 oz. (240 g) chopped green cabbage (about 4 C.)
  • 2 - medium carrots, peeled and diced
  • 1 - medium turnip, peeled and diced
  • 2 cloves garlic, minced
  • 1/2 C. (3 1/2 oz/75 g) raw pearled barley
  • 1 tsp. dried thyme leaves
  • 1/4 tsp. ground allspice
  • 1/4 tsp. freshly ground pepper
  • 1 - bay leaf
  • 8 oz. (240 g) soy burger meat or soysage

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Directions

In a large heavy saucepan, combine all ingredients except the soy meat or soysage. Bring to a boil over medium heat, stirring occasionally. Cover, lower heat to medium-low and simmer until the barley is tender, about 30 minutes. Break up soy meat into small pieces and stir into the soup. Cook for 5 minutes. Remove bay leaf.

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