Soupful Saturday

Cold outside and sunny – should probably go snowboarding or hiking but I’m enjoying the lazy Saturday morning. Made a huge vegetable omelet for breakfast with mushrooms, onions, tomatoes, broccoli, Canadian bacon and cheddar cheese.  The boys enjoyed them as much as I did – love getting more vegetables in our diets.

For lunch I made a big batch of soup with MORE vegetables: leeks, carrots, potatoes, cabbage, garlic, barley. It came out rich and thick and creamy. Served it for lunch with homemade rye bread.

Now we’re definitely going to need to go snowboarding or hiking to work that off!

Barley and Winter Vegetable Stew

Serves: 8

Prep Time: 25 mintues

Cook Time: 55 minutes

 

Ingredients

  • 4 slices bacon
  • 3 tablespoons unsalted butter
  • 1 tablespoon of olive oil
  • 2 cloves of garlic minced
  • 4 or 5 medium sized leeks sliced and rinsed thoroughly (use only the white and light green portion, cut off the dark green)
  • 1/2 of a large head of cabbage (not red) chopped
  • 1 1/2 cups peeled carrots chopped into 1/4 inch pieces
  • 2 large baking potatoes scrubbed and diced
  • 1 cup barley, rinsed
  • 8 cups chicken broth
  • 1 teaspoon dry thyme
  • 2 bay leaves
  • salt and white pepper to taste

Preparation and Cooking

  1. Cook the bacon in a large pot over medium-low heat.  When crisp, remove and chop into small pieces.
  2. Add the butter and olive oil, then stir in the leeks, garlic and cabbage. Add the bacon back in.
  3. Cover and cook until the leaks and cabbage are tender, 15 to 20 minutes.
  4. Stir in the broth, potatoes, carrots, barley, thyme, bay leaves, and 1 teaspoon of salt. Bring to a simmer and cook until the potatoes and carrots are tender and the barley is plump – about 45 minutes.
  5. Discard bay leaves and season with pepper to taste.

Idea for next time: stir in a can of white beans for more protein.

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