Mushroom Barely Soup

Mushroom Barely Soup:

64 oz organic low sodium vegetable broth
1 cup dry organic barley
1/3 cup Marsala wine
16 oz organic baby Portobello mushrooms
5 organic russet potatoes, chopped
5 organic carrots, chopped
1 organic yellow onion, diced
2 organic celery stalks, diced
3 garlic cloves, minced
4 tablespoons garbanzo bean flour
8 sprigs fresh organic thyme
2 bay leaves

Cook barley separately and according to direction.

In a separate pan over medium heat, add the vegetable broth and slowly whisk in the garbanzo bean flour. Next, add the potatoes, carrots, onion, celery, garlic, thyme, and bay leaves and bring to a boil, cover, and reduce heat to medium-low.

While the vegetables are cooking, sauté the mushrooms in the marsala, stirring continuously, until the wine has completely evaporated into the mushrooms and set aside.

Once the vegetables in the soup are soft (check carrots and potatoes), then add the mushrooms and simmer for an additional 5 minutes.

Once soup is complete, add barely to a bowl, cover with soup, and enjoy!!


Healthy Life Tip: As with all soups, I recommend making extra to either have throughout the week as an easy lunch or quick dinner, or to freeze to enjoy later or to have on stand-by for those nights when things just don't go according to plan!

Veggie Detox Soup Plus Protein

Veggie Detox Soup Plus Protein:
Makes 8-10 servings

64 oz organic low sodium vegetable broth
4 cups water + 1/2 cup cold water
14 oz organic diced tomatoes with liquid
3 organic carrots
3 organic celery sticks
1 organic yellow pepper (small to medium sized)
1 organic yellow onion
1 organic sweet potato
1 tbsp freshly minced organic ginger
3 organic garlic cloves
1/4 cup organic low sodium soy sauce
1/3 cup organic rice vinegar
1 package extra firm tofu
2 cups dry organic quinoa
1/2 tsp organic turmeric
1/2 tsp organic cayenne (more to taste)
1/3 cup garbanzo bean flour
freshly ground black pepper to taste


First, set the tofu to drain and the cook the quinoa according to direction.

While the quinoa is cooking and the tofu is draining, peel the carrots, cut them in half and add them, along with 2 cups of water, to a large soup pot over medium heat and cover.

While the carrots are cooking, mince the ginger, chop the garlic, and then add them to the pot as well. Stir everything together and then re-cover.

Next, peel and dice the sweet potato, dice the celery, and add them to the pot stirring everything together while adding the remaining 2 cups of water. Replace cover. The soup should have a low rolling boil going at this point.

Chop the onion and pepper and add them to the pot along with 32 oz of vegetable broth, turn the heat to medium-high and replace cover for at least 5 minutes.

In a separate bowl whisk together 1/2 cup cold water, soy sauce, rice vinegar, and garbanzo bean flour then add to the pot along with the remaining 32 oz vegetable broth, turmeric, cayenne, and black pepper. Stir together well, cover, and cook for an additional 5 minutes.

Finally, cube the tofu. For soup, I usually cube 1 block into 72 pieces, cutting the block: 6X4X3. Once cubed, add gently to soup and cook for a final 10 minutes.

To serve, first add quinoa to your soup bowl and top with some soup. Enjoy!


Healthy Life Tip: Always cook extra soup to have on hand for easy lunches to pack and quick dinners to have throughout the week.

For another great detox soup with tons of protein, 

check out this Rosemary & Lemon Protein Packed Soup: