I love this recipe! What a hearty, filling soup. I altered the recipe a tad for my liking, adding two diced potatoes and subbing out the Worcestershire for balsamic vinegar so the recipe would stay vegan. I also added 1 tsp of red pepper flakes to add spice. And instead of using two carrots or celery sticks, I used four large carrots, sliced, and an entire stalk of celery. I also sauteed the celery and onion in the bottom of the pot before adding the rest of the ingredients. Like a lot of the other reviews, I also found the soup extremely thick, so if you're looking for something more broth-y, either add an extra half quart of broth (or water) or sub out some of the barley. Also, this makes way more than 8 servings - I'm going to be eating it all week. Five star recipe! I can't wait to experiment with it.
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I love this recipe! What a hearty, filling soup. I altered the recipe a tad for my liking,...