Christine’s Vegan Kitchen
Tomato Barley with Smoked Paprika
Vegetables used in this recipe
Bay Leaves, Celery, Onions, Sweet Potato, Tomato
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½ cup barley, washed and drained
1 tbsp vegetable oil
1 cup onions, diced
½ cup celery, finely diced
1 large sweet potato, diced
6 cups vegetable stock*
1 small can tomato paste
2 cups diced tomatoes
2 bay leaves
1½ tsp smoked paprika
*Check out the great stocks and broths from our community partner, Pacific Foods
1. Cook barley in two cups of water for about 30 minutes and set aside, but do not drain.
2. Heat oil and sauté onion, celery and sweet potato until onion is translucent and celery and potato are softened.
3. Add all other ingredients, including the pre-cooked undrained barley and simmer 35 to 40 minutes or until the sweet potato is cooked.
4. Remove bay leaves before serving.
Recipe Courtesy of Christine Renaud of Christine’s Vegan Kitchen.