Kid Chef Mushroom Barley Soup

Kids love this comforting vegan soup, rich in nutrients. The meaty protein in the mushroom and complete protein in the organic tofu (non GMO soy) make this hearty vegetable soup a warm, comforting, satisfying meal. Organic whole grain barley is rich in fiber, niacin, selenium, copper, and phytonutrients with a nutty flavor. Kids can make this vegan soup with a quart of homemade organic veggie broth or use Pacific Organic Mushroom Broth.  

In a large soup pot, heat 4 tbsp organic extra virgin olive oil and sauté 5 oz sliced organic cremini, and 5 oz sliced organic shiitake mushrooms and 1 chopped organic red onion. Sprinkle with sea salt and cook 5 – 7 minutes until tender. Add 32 oz organic mushroom broth, 1 chopped organic green pepper, 2 chopped organic celery stalks, 2 sliced organic carrots and bring to a boil. Add ½ cup rinsed organic barley, 8 oz of organic sprouted extra firm tofu, ½ tsp sea salt, and ½ tsp curry powder. Cover and simmer 20 minutes.

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