Vegan Beef Barley Soup

[nverland]

Vegan Beef Barley Soup
Serves 6

Ingredients

2 tbsp. olive oil
1 onion, diced
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
1-8 oz. package of seitan, diced into 1/2 inch pieces
1/2 cup dry red wine
6 cups vegetable broth
1-14 oz. can diced tomatoes
1/2 cup pearled barley
2 bay leaves
1 tsp. dried thyme
1/2 tsp. black pepper
salt to taste
1/4 cup chopped fresh parsley

Instructions

Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, celery, carrots and garlic. Sauté 5 minutes.
Add seitan and continue to sauté another 3 minutes.
Add red wine and bring to a simmer. Lower heat to medium. Allow to simmer, stirring frequently, until reduced by half, about 2 minutes.
Add broth, tomatoes (including any juice in the can) barley, bay leaves, thyme, pepper and salt. Bring to a simmer. Lower heat and allow to simmer, uncovered, stirring occasionally, until barley is soft and plump, 40-50 minutes.
Discard bay leaves and ladle into bowls. Top with parsley.