Vegan Vegetable Stew

Since my last post was on "How to Make Your Own Vegetable Stock," it seemed only fitting that this week I share a recipe with you guys that uses the very same stock. As the weather here in my home town Fort Wayne, Indiana has been very chilly, (-10F) I thought what better to eat than a steaming bowl of some hearty, filling stew? For convenience, I cooked this in the Crock-pot, and let the soup simmer all day soaking up the flavors. However, this is definitely something you could cook over the stove if you don't own a Crock-Pot. So let's get to making this delicious stew!

Ingredients:

2 1/2 quarts of vegetable stock
1/2 of a large red or yellow onion (your choice)
3 large peeled carrots sliced thinly
3 stalks of celery diced
3 large potatoes peeled and diced
2 crushed garlic cloves
a few sprigs of thyme
1 Tblsp of salt
1 cup of uncooked barley

Directions:

To start the soup you will need to pour the vegetable stock into a Crock-pot and set it on "low." After you have done this you will want to gather all of your herbs and vegetables and begin to clean and cut them. After doing so you can then add them to your Crock-pot and let them cook for 5-6 hours.
Once the vegetables have had a proper amount of time to become soft and flavorful you can add your one cup of barley; I would, however, recommend rinsing your barley first, as it can often have a powder residue coating the grains. The barley will need to cook on "high" in the Crock-pot for 30-45 minutes. If you notice the soup becoming thicker then you would like you can add a few cups of water and salt or vegetable stock to thin it out.
Once the soup is finished you can serve it with toasted sourdough bread or any other vegan loaves of bread. If you have any leftovers they will last in your fridge for a few days or you can freeze in plastic containers and reheat in the Crock-Pot.
I hope you enjoy this delicious and quick stew reciepe

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