Bavarian Barley Soup
Inspired by Oktoberfest and featuring the Bavarian flavours of mustard, celery, dill, caraway and juniper.
Makes 8 cups. Just add water. All-natural. Vegan. Handmade in Caledon by TheSoupGirl.400g jar.
Ingredients: Green lentils, red lentils, pearl barley, black beluga lentils, leek, onion, mustard seed, celery seed, herbs, spices, organic sea salt.
Nutrition Facts per 1 cup (250ml): Calories 152, Fat 1g (2%), Saturated Fat 0g + Trans Fat 0g (0%), Cholesterol 0mg, Sodium 372mg (16%), Carbohydrate 28g (9%), Fibre 5g (21%), Sugars 1g, Protein 9g, Vit A (5%), Vit C (2%), Calcium (4%), Iron (18%). % = % Daily Value
Allergens: PEARL BARLEY & MUSTARD
Stovetop: Combine jar’s contents and 8 cups of water in a soup pot. Bring to a boil, then cover, reduce heat and simmer on medium-low for just over an hour, or until lentils are tender.
Slow Cooker: Combine jar’s contents and 8 cups of water in a crockpot. Cook on high for approximately 5 hours or on low for approximately 8-10 hours.
Pressure Cooker (aka Instant Pot): Combine jar’s contents and 8 cups of water in an Instant Pot. Set Instant Pot to Manual Pressure Cook and cook on HIGH pressure for 15 minutes. Allow the cooker to release pressure naturally.
Tasty Tips: Once the soup is finished cooking, garnish with sauteed cabbage.