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Vegetable Vegan Barley Soup & New House

Holy crap. So, so, so busy! I moved, gave up my extra jobs and have been super occupied with holidays and updating a house I'm renting. It's everything my last apartment wasn't.

TOTALLY in Love with my loft area to do my yoga, painting, crystal grids, meditation, smudging, and reading loads of books.

This is also my annual month of dry january. Nothing gives you clarity like sobriety.

Realizing how terrible people are when you spend extended time with them sober, while they drink say the least, is, enlightening. I finally hooked up wifi and need to get a post up already. I'll just add a photo montage to give a quick overview of the last 5 months.

More on it all coming soon!

Make this very easy, pantry staple soup that is vegetarian, and vegan friendly.

And my goodness, is it tasty and so comforting on these chilly rainy days.

Serves: 4 Sober Foxes



2-3 Carrots-sliced into coins

1/4 Cup dried celery or 3 stalks of celery-chopped

S & P

2 Bay Leaves

2 Cloves Garlic-minced

1 1/2 Cups Barley

3 Roma Tomatoes-chopped

4 Cups Water

3 TBS Vegetable Better Than Bullion 

1 Can Corn

10 Oz. Frozen Pearl Onions

1 Cup Frozen Spinach

1 Can Chickpeas

1 TBS Dried Basil

2 pinches Red Pepper Flakes

1 TBS Dried Oregano

Fresh basil for garnish

Put EVOO in a soup pot on Med heat. Add the carrots, celery, s&p, garlic and dried herbs. Saute till fragrant and constantly stirring. Add barley. stir and coat well. Add tomatoes, water and bullion. Stir in corn and onions. 

Boil and Cover

Simmer for 20 minutes

Add the spinach and continue to simmer for an additional 10 minutes.


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