Barley is not only delicious but adds an excellent source of soluble fiber which reduces blood cholesterol levels. This chowder is great with cornbread–recipe link included. Recipe adapted from Dr. Neal Barnard of Physicians Committee for Responsible Medicine.
Miso, also known as soybean paste, is a traditional Japanese food. It is most commonly used for making miso soup. This recipe uses white miso which has a mellow, slightly sweet flavor. The shiitake mushrooms in this soup add vitamin D, an important nutrient for cancer prevention. Recipe from The Cancer Survivors Guide by Dr. Neal Barnard.
This simple and comforting soup is a one-pot (or crock pot) recipe , so clean up is a breeze. And it doesn’t hurt that it’s packed with fiber, protein, and antioxidants!
This hearty tomato-based veggie and barley soup features potatoes, celery, onions, cauliflower, carrots, and spinach for a power-punch of protein, calcium, and a plentiful host of other nutrients. Cornbread recipe link included. Soup recipe is from my sister, Drenda-Michelle Brennan, formerly a veggie hater. Yes, I’m serious. Link to her story below.
Warm up with this healthy, nutrition-packed bowl of Vegan Cheddar Broccoli Soup!