|An Assortment of Soups
A recipe from the Sneaky Kitchen
1 C. pearled barley, rinsed & drained
2 C. chopped onions
3 large cloves garlic, finely chopped
2 Tbsp. extra virgin olive oil
8 oz. fresh mushrooms, sliced
6 C. beef broth
1 12-oz. can V-8 Picante
1 lb. bag frozen mixed vegetables
10 oz. box frozen green beans
1/4 C. chopped fresh parsley
3 Tbsp. chopped fresh cilantro
1/2 tsp. each thyme & basil
1 can garbanzo beans
1 can great northern beans
freshly ground black pepper & salt
lg. pot sauté
garlic & onions over medium heat in oil until onions are transparent. Add
mushrooms & continue to sauté until they give up their liquid. Add
barley. Stir & cook for about 2 min., then add all the herbs, the
broth & V-8 Picante juice.
Bring to boil, then turn heat down, cover & simmer 45
min., stirring occasionally so barley doesn't stick to the bottom.
(For quick cooking barley, cook only 20 minutes.) As soup cooks & you add ingredients you may want to add
Add all frozen vegetables. Bring back to a boil,
turn heat down to simmer for another 20 min. or until vegetables are
"soup" tender. Add salt if needed, & plenty of fresh ground pepper.
Add the two cans of beans & cook another 10 or 15 mins.
This serves 6 very large bowls (16 oz. or a little
more). Two can eat "as is" once, then take half of what is left & alter to taste.
Add about 1/3 of a recipe of "Deanna's Dip", 3/4
medium salsa, a couple Tbsp. chopped fresh cilantro, & 1/2 can chopped
tomatoes. You'll have vegetable soup with a Mexican twist!
Moroccan food is also wonderful, so the last of the soup can be
transformed into a North African tasting concoction by adding 1/2 tsp. cinnamon;
1/2 tsp. cumin/ 1/2 tsp. turmeric; 1/8 tsp. cayenne; 1/2 tsp. Hungarian paprika;
1/4 tsp. powdered ginger; 1/4 c. chopped fresh cilantro; & a little more
freshly ground pepper. (Yes, ALL of that!) It may be the best combination of
So, enjoy the soup, & enjoying playing with it.