Although it wasn’t the main ingredient, last Saturday’s Lentil and Rhubarb Soup called for six cups of spinach. Today, it seemed like every vendor at my local farmer’s market had plenty of this super-nutritious veggie, so I decided to pick up some more, but this time for a soup where it could stand alone.
This is a very simple soup that shouts spring. I hope you’ll give it a try.
I saw a version of this recipe the other day, and set off this morning for my first visit to the local farmer’s market intending to pick up some key ingredients.
Farmer’s Markets are a great place to get local produce, and although the pickings were a bit slim today, I was able to get rhubarb and spinach. I’ve never been a big fan of rhubarb, probably because I never had it prepared properly. It has a fruity and slightly tangy taste, which complements the Indian spices used in this stew. I was glad to try it out in something new.
To have a more complete meal, you can ladle the stew over cooked whole grains, such as quinoa or brown rice.
I recently had the chance to visit the beautiful new home of one of my friends. After a tour, we sat down for bowls of this delicious and filling soup. Colleen took the basic recipe found on the bean and barley package and enhanced it by adding her own ingredients. The results were terrific, and we kept going back for more. I bet you’ll do the same.
Colleen’s 17 Bean & Barley Soup
Serves 8
1 bag Trader Joe’s 17 Bean and Barley Mix (16 oz.)
2 32 oz Trader Joe’s low sodium vegetable broth
1 cup onion, chopped
1 cup celery, thickly cut
1 cup carrot, thickly cut
1 cup bell pepper, chopped
1 cup mushrooms, sliced
¾ cup southwest style frozen vegetables
1 clove garlic, crushed
4 tsp olive oil
1 tb paprika
1 tb steak seasoning
1 tb Italian seasoning
3 bay leaves
1 14.5 oz crushed tomatoes
1 14.5 oz diced tomatoes
¾ cup dry red wine
3 bay leaves
salt and pepper to taste
In large saucepan, cover dried beans with triple their volume in cold water. Bring to a boil; then lower heat and cook uncovered beans over moderate heat for two minutes. Remove pan from heat and soak beans for one hour.
As beans are soaking, heat olive oil on medium heart in sauté pan. Add onion, celery, carrot, bell pepper, mushrooms and sauté until soft. Add garlic and continue cooking for 1 minute. Add frozen vegetable mix and heat through.
Rinse soaked beans and place in large soup pot. Add vegetable mixture, broth, along with remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat and simmer, covered for one hour. Remove bay leaves, and add salt and pepper to taste. Enjoy 🙂
Last Saturday, I went to a Farmer’s Market near my mother’s house in California. Their planting season is several weeks ahead of us here on the East Coast, so it was great to see so many wonderful fruits and vegetables laid out on rows and rows of tables.
Now that farmer’s markets are slowly opening again after a long winter, please take advantage of them. It’s great to be able to meet and speak with the person who grew the food you’re going to put on the dinner table.
One of the veggies that caught my eye last Saturday was Swiss Chard. I only recently began cooking with it, and it really is a delicious and vitamin-rich ingredient that can be added to just about any dish. Today, I’m combining Swiss Chard with lentils to make a tasty and healthy soup. This recipe makes a big batch of soup, but as you know, soup is always better the second day. 🙂
I was talking with my mom and brother the other day, and we were reminiscing about when my mother used to serve up a curry dip for company when I was a kid. Growing up, that was the only time I ever tasted curry, and I was always intrigued by the exotic taste. Now, I love all kinds of curry dishes. I hope you’ll give this one a try. This is a cold soup, so you might have to wait a bit until the weather warms up in your area.
I was out to lunch the other day with a college student, and he mentioned that he wanted me to get another bean soup recipe up. So, this one is for him, and I’m pretty sure he’ll like it. I trust you will too.
For centuries, the people of Tuscany have loved beans. In fact, they have the unfortunate nickname of bean eaters. Tuscan bean varieties vary by geographic area, and some towns are known for their particular type. That’s one of the things I love most about Italy. Each place usually has many things unique to them. If you see something you like, you have to get it then, because you probably won’t see it elsewhere. I always use this as an excuse for going back. Sorry for the deviation 🙂 Here’s the recipe…
Sorry for the delay in getting this recipe up. I finished the Y challenge this morning and then had to get ready for some dinner guests. In hindsight, I wish I had made this easy soup tonight. It’s easy to throw all the ingredients into a crock pot before you head into work. You’ll come home to a great meal.
For the last couple of years, I’ve learned to appreciate the simplicity of monastery cooking. I guess you could say that I owe it all to a Brother Vincent, a Benedictine monk from upper state New York.
Before I bought his book, Sacred Feasts, I was unaware that, since the beginnings of monastic life, monks were basically vegetarian. Brother Vincent has written several cookbooks and books on prayer, and I like both his cooking and writing styles. One day, I hope to make it up to his monastery to visit.
I know a lot of people don’t like mushrooms, but I’ve always felt it’s because they’ve never had them cooked properly 🙂 Just kidding.
Mushrooms are an important part of a vegetarian diet, mainly because they have a meaty texture and add a nice depth of flavor to a recipe. Throw them together with barley and roasted red peppers, and you have a great tasting combination.
Growing up, I don’t remember ever eating a sweet potato. I’m not sure why, but it was only recently that I started integrating them into my diet. Sweet Potatoes are a great source of nutrition. High in fiber, they are loaded with vitamins A and C, iron and calcium. I hope you’ll give this soup a try, even if you’ve never had sweet potatoes before 🙂
Don’t be afraid of the peanut butter. It adds a great depth to this soup, which originated in Africa.