Serves 6

This is a lovely, homey soup for fall and winter.


4 cups vegetarian broth (you may need a bit more after cooking)-- my favorite is Better Than Bouillon Vegetable or No-Chicken vegan broth base

1 pound winter squash (such as butternut), peeled and seeded and cut into 3/4" cubes (in a pinch, you could use sweet potato)

1/2 large onion, chopped

1 1/2 cups reconstituted Soy Curls®, or commercial vegan “chicken strips”, or slivers of smoked or baked tofu, or "chicken"-style seitan

3/4 cup pearl barley

8 ounces red potato, diced

1/4 cup chopped celery leaves and tops

1 tablespoon soy bacon bits (or use smoked salt or a little liquid smoke)

1 bay leaf

1/2 teaspoon dried thyme

1/2 teaspoon dried savory

1 1/2 cups non-dairy milk

salt and freshly-ground black pepper to taste


Place the broth, onion, squash, chicken substitute or tofu, barley, potato, celery, soy bacon bits (or liquid smoke), bay leaf, thyme, and savory into a soup pot and bring to a boil.  Turn down to low heat, cover and simmer for 30 minutes.  Stir in the milk and taste for salt and pepper.  Sprinkle each serving with chopped parsley, if you like. NOTE: If the soup is too thick, or gets too thick when cooled, just add a bit more broth until it is the consistency you like.


Nutrition Facts

Nutrition (per serving): 236.1 calories; 8% calories from fat; 2.2g total fat; 0.0mg cholesterol; 86.8mg sodium; 659.4mg potassium; 47.8g carbohydrates; 8.7g fiber; 4.1g sugar; 9.0g protein.