Tomato Barley Stew

This is a fabulous recipe I got from the Dr. Fuhrman Eat To Live website. This recipe is called Tomato Barley Stew, of course I had to change it a little bit. Also I made some polenta then fried it on a nonstick skillet. I served the soup over the polenta and we both loved it.

Tomato Barley Stew

2 cans of San Marzano tomatoes, blended smooth in a vita mix or other blender

2 carrots

1 zucchini

1 onion

1 cup veggie broth

1/3 cup sun dried tomatoes

4 portebello mushrooms sauteed on nonstick pan with a spray of olive oil

basil

rosemary

black pepper

1/3 cup soymilk

3/4 cup cooked barley

cook carrots, zucchini, onion in one cup of water and veggie broth until they are soft. Add to vita mix and blend until smooth. Blend tomatoes until smooth. Add tomatoes and onion blend to a pan and heat up again, add barley, chopped, sun dried tomatoes and sauteed portebello mushrooms chopped. Add tsp of dried basil and 1 tsp crushed dried rosemary, add pepper to taste.

Polenta

1/2 cup polenta and three cups of water

stir until thickened

add a handful of soy parmesan

2 tbsp nutritional yeast

1/3 cup soymilk

pepper

basil

rosemary

let polenta cool down and fry by the spoonful on a lightly sprayed skillet.

Place polenta circles on bottom of bowl and top with soup, add some more soy parmesan with crushed black pepper.

This recipe gets and A+