Thursday, April 26, 2018

Blind Scouse

This is the vegetarian version of a traditional stew from Liverpool called Scouse. It has onions, carrots, potatoes, pearl barley, white beans, mixed herbs, veggie stock cubes and salt and pepper.



It's so delicious! I even puréed some for baby. 

Recipe was a combination of several recipes that I studied online from YouTube, the Scouse Veg website and the Being Mrs Gardom blog.

Vegan Mouse Blind Scouse ( rhymes!)

1 large onion chopped
2 large carrots sliced
4-5 small yellow potatoes, quartered or halved
A few handfuls of pearl barley - about 1/3 cup? -soaked or not- I didn't have time to soak overnight. You can soak them in hot water for one hour if you want.)
1 tsp mixed dried herbs (Rosemary sage and thyme)
2 veggie stock cubes 
1 can white beans drained and rinsed
Salt and pepper to taste 

Sauté the onions and carrots in 2 tablespoons of olive oil. Cook until the onions are a bit soft. Add the potatoes, barley, herbs, stock cubes crumbled, salt and pepper and then cover with water. Bring to the boil and cook for a few minutes. Add the white beans, bring to the boil again and then lower the heat to simmer for two hours. Add water if it seems too dry.
Adjust seasoning to your tastes.



1 comment:

Greg Prosmushkin said...

Yum! I can't tell you how delicious this soup looks like. I love finding Vegan recipes to try out. Will definitely try this out sometime this week---let you know how it turns out!
Greg Prosmushkin