10133 Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons 6 to 8 servings Mon Mar 05 16:24:00 -0800 2007 Fri Oct 03 15:15:01 -0700 2008 Licensed http://www.chow.com/recipes/10133 Fri, 03 Oct 2008 22:15:01 GMT A vegan soup from Post Punk Kitchen A vegan soup from our friends at Post Punk Kitchen We created a soup like this for Food Not Bombs, in San Francisco, and I will always remember how happy it made everyone (except for my roommate who was pissed at me for dumping a whole bottle of her tamari into the soup. She was also pissed at me for not paying rent but that’s another matter entirely). Eating this soup makes me think I am in Mother Russia in the late 19th century; I’ve come home after strolling the promenade in Saint Petersburg and I’m getting ready to complete the next chapter of my tragic novel, but first—soup.

]]> For the soup:
  1. In a stockpot over medium heat, sauté the onion in the olive oil for 5 minutes. Add the garlic, tarragon, and pepper; sauté until fragrant (about a minute).
  2. Add 8 cups of water, the beets, barley, and tamari, cover, and bring to a boil. Lower the heat and simmer for 30 minutes.
  3. Add the beans and simmer for another 10 to 15 minutes, stirring frequently to prevent the barley from sticking together, or until the barley is tender. Add the balsamic vinegar and fresh dill.
  4. Serve with pumpernickel croutons, and garnish with more fresh dill.
For the pumpernickel croutons:
  1. Preheat oven to 400°F. In a wide shallow bowl, stir together the olive oil, tarragon, and salt. Add the diced bread and toss gently to coat. Spread the bread in a single layer on a cookie sheet, toast for 8 to 10 minutes, stirring once. Remove from oven and let cool.
]]> http://www.chow.com Isa Chandra Moskowitz 49 Soup/Salad/Sandwich For the soup::

]]> 2 tablespoons olive oil

]]> 54 1 large onion, finely chopped (about 2 cups)

]]> 74 3 cloves garlic

]]> 225 2 teaspoons dried tarragon

]]> 305 A few dashes fresh black pepper

]]> 8 cups water

]]> 112 4 medium-sized beets, peeled, cut in half, sliced 1/4-inch thick (about 4 cups)

]]> 3/4 cup pearl barley

]]> 1/4 cup tamari

]]> 66 1 (15 ounce) can black soybeans, rinsed and drained (about 2 cups)

]]> 2 tablespoons balsamic vinegar

]]> 142 1/2 cup chopped fresh dill

]]> For the pumpernickel croutons::

]]> 2 tablespoons extra-virgin olive oil

]]> 225 1/2 teaspoon dried tarragon

]]> 301 1/4 teaspoon salt

]]> 4 slices from pumpernickel bread, cut into 1/4-inch dice

]]> 232 soup 351 beets 332 vegan 435 vegetarian 1045 earth 119 soy 184 vegetables 439 side 400 stew 89 starter 3966 isa chandra moskowitz 11204 vegan with a vengeance