Newsletter Recipes
December 2013
Vegetable Barley Soup
Prep time 40 minutes
Ingredients:
One container Vegetable Broth (low sodium organic, or make your own*)
1/2 cup Barley
Mushrooms (8 ounces or a good sized handful)
Kale (a big handful)
A few cloves of garic
1/2 yellow onion
2 Roma tomatoes (diced) or canned tomatoes (BPA free)**
1/2 bag frozen corn or peas (organic)
Directions
Like spicy? Add a little tabasco or Paprika. Add a little turmeric and any other spices you enjoy
Now, just wait for timer to go off, make sure the barley is done.. and soup is served!
It's delicious for lunch the next day!
________
*To make your own vegetable broth, boil water, toss in a carrot, celery, and an onion, and let it simmer for about an hour. If you have them lying around, you can toss in leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, and/or parsnips. Strain it and Voila vegetable broth! You can make this in advance and freeze it.
** My mother makes this with canned tomatoes that she chops up in the Cuisinart and it's delicious! Jo Robinson says that canned tomatoes have more phytonutrients than the fresh tomatoes you buy at the grocery store.
December 2013
Vegetable Barley Soup
Prep time 40 minutes
Ingredients:
One container Vegetable Broth (low sodium organic, or make your own*)
1/2 cup Barley
Mushrooms (8 ounces or a good sized handful)
Kale (a big handful)
A few cloves of garic
1/2 yellow onion
2 Roma tomatoes (diced) or canned tomatoes (BPA free)**
1/2 bag frozen corn or peas (organic)
Directions
- Heat the vegetable broth to boiling, then reduce to simmer
- Rinse the barley, and toss it in the pot and cover
- Slice or mince the garlic and let it sit for ten minutes
- Set the timer to 30 minutes
- Toss in the frozen peas or corn
- Clean and dice the onion and toss it in
- Clean and quarter the mushrooms and toss them in
- Toss in the garlic
- Clean and dice the tomatoes or dice the canned tomatoes and toss them in
- Cut up and clean the kale and toss it in
Like spicy? Add a little tabasco or Paprika. Add a little turmeric and any other spices you enjoy
Now, just wait for timer to go off, make sure the barley is done.. and soup is served!
It's delicious for lunch the next day!
________
*To make your own vegetable broth, boil water, toss in a carrot, celery, and an onion, and let it simmer for about an hour. If you have them lying around, you can toss in leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, and/or parsnips. Strain it and Voila vegetable broth! You can make this in advance and freeze it.
** My mother makes this with canned tomatoes that she chops up in the Cuisinart and it's delicious! Jo Robinson says that canned tomatoes have more phytonutrients than the fresh tomatoes you buy at the grocery store.
