Very good! I halved the recipe and subbed a couple things for availability, low sodium diet and personal preference- 3 cloves finely chopped marinated garlic for the powder; halved the barley again (1/4 cup); skipped the salt and sugar; used hot curry and smoked paprika; frozen organic mixed vegs instead of fresh carrot and zucchini; and a couple of finely chopped sundried tomatoes that had soaked in hot water for a few minutes instead of 1/2 can tomatoes. I sauteed the onion and garlic in olive oil with a cup of thick-sliced baby portabellas, added 1/4 cup white wine and cooked it down a bit then added a quart of low sodium organic broth, the seasonings, low sodium chick peas and continued as directed. The barley took about an hour to cook so I threw in the frozen vegs about 10 minutes before it was done. The seasonings worked perfectly and the Worcestershire and mushrooms gave it a nice 'beefy' taste. The soup stayed soupy and never got too thick. Carnivore hubby loved it and complimented me several times. Neither of us missed the salt! Great vegan meal too, but be sure to sub liquid smoke or vegan Worcestershire for regular- it contains anchovies.
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Very good! I halved the recipe and subbed a couple things for availability, low sodium diet...