Thursday, July 29, 2010

THE Veggie, Bean, & Barley Soup.

I swear, we live on this. This soup is fantastic and easy. Most of the time I just throw in the pot whatever needs to be used up! The recipe changes slightly every time, it's just so versatile. I make a pretty large pot of this when I make it, so it's also great if you have major left overs to just pour into glad ware and freeze! Perfect for lunches and those nights you don't feel like cooking anything.

When it comes to veggie broth, I use Better Than Bouillon Vegetable Broth, it comes in a little jar and it is delicious. It's organic, takes up very little space, and packs a lot of punch. (32 servings for around $7... heck yeah!) If you use a broth like this, this recipe calls for 2 tablespoons of it. You can get this at Giant Eagle, folks! It's great.

Cooking tip: When cooking with fresh veggies, adding a pinch of salt before they start to cook holds in all those vital nutrients we need. It also helps with flavor, of course. :)

Whatcha Need:

3 tablespoons of Extra Virgin Olive Oil
1 (large) yellow onion, half moons
4 cloves of garlic, chopped
3 carrots, chopped (if they have their green tops... use those too! just chop them up.)
2 stalks of celery, chopped
1 large daikon radish (amazing amazing vegetable, google it!!!)
1 zucchini, cubed
1 tomato, chopped
3 red potatoes,cubed
1 can of Organic Garbonzo Beans (rinsed well)
1 can of Organic Black beans (rinsed well)
1/2 cup of Barley
1 cup of chopped Spinach
Fresh cracked Pepper, Rosemary, Basil, White Pepper, Sea Salt. (and a DASH of cinnamon)
4 cups of water
4 cups of veggie broth (or 2 tablespoons of Better Than Bouillon Veggie Broth)

Put the extra virgin olive oil, onions, garlic, chopped carrots, celery, and two pinches of sea salt. Stir until shiny with oil and cook for about 5 minutes, stirring occasionally, on Med/High heat.

Then add the daikon (chopped into medallions), zucchini, potatoes, tomatoes and a pinch of sea salt. Cook for another 5 minutes.

Add the rinsed beans, seasonings, greens, and a pinch of salt. Cook for 3 minutes, then add the water & broth. Should be just enough to cover all the veggies. Then add your barley.

Bring to a slight boil and then leave to simmer for about 45 minutes until barley is cooked.

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