There are a few types of food that I love to make.  Around this time of year, soup is usually the top of my list.  I love having a healthy and warm lunch on hand, and I typically freeze the other half for a later date.

 

Mushroom Barley Soup

This is one of the first soup’s I started making on my own (before that I was buying high sodium canned soup).  It is easy and because it uses water instead of broth, it is super healthy.  I usually double the recipe.  This time, I had enough to send some home with my mom after our baking bonanza.

 

 

Recipe from HERE

Ingredients

1 onion, chopped

2 stalks celery, chopped

2 cloves garlic, chopped

1 pound fresh mushrooms (or a few more)

1/2 cup soy sauce (I use low sodium)

1 cup barley

1/2 tsp salt

1/2 tsp (or more) garlic powder

1 tsp dill

10 cups water (this time I used 2 cups of veggie broth and 8 cups water)

2 (or more) carrots

 

Fill a large pot with a thin coat of water.  Combine the chopped onion, celery, garlic and mushrooms.  Sauté for about 7-8 minutes until soft and fragrant.  Add soy sauce, barley, salt, garlic powder, dill and water.  Bring to a boil and then simmer for ~3 hours.  45 minutes to an hour before the soup is done, add in the chopped carrots.  Freezes well!

 

Spanish Chickpea, Tomato, and Kale Stew

From Powerfoods Cookbook

 

Ingredients

1 tbsp water

1/3 tsp saffron threads

2 tsp olive oil

1 onion, chopped

1 green bell pepper, chopped

2 garlic cloves, minced

2 tbsp fresh oregano

1 tbsp smoked or regular paprika

4 cups chopped kale

1/4 cup dry sherry (you can sub in dry red wine)

1 15 oz can chickpeas, rinsed and drained

1 14 oz can diced tomatoes

1 cup reduced-sodium veggie broth (I used 3 cups because 1 cup didn’t look like enough)

1/2 tsp black pepper

1/4 tsp salt

 

-Combine water and saffron in small bowl, set aside ***NOTE: I couldn’t find saffron so I omitted this step

-Meanwhile, heat oil in large saucepan (or Dutch oven) over medium heat.  Add onion and bell pepper and cook, stirring often, until vegetables are softened, 5 minutes.  Stir in garlic, oregano, paprika, and saffron with soaking water (See NOTE above).

-Add kale and cook, stirring constantly, until wilted, 1 minute.  Add sherry and cook until almost all liquid evaporates, 3 minutes.

-Add chickpeas, tomatoes, broth, pepper, and salt and bring to boil.  Cover, reduce heat, and simmer, stirring occasionally until kale is tender, 30 minutes.

 

Author FYI: To add even more vegetables to this stew, add chopped zucchini or yellow squash during the last 5 minutes of cooking.

 

I was thrilled to have soup options when I woke up this morning with a stomach bug.  Luckily, the BOY had some time before heading off to the library to run to the store and pick up the essentials for me.  I have spent the day glued to the couch with gingerale and saltines searching for a Toddlers and Tiara’s marathon.  No luck on the tiny beauty queens (don’t judge me I’m sick)…I’ll have to settle with my old favorite Law&Order.

 

What is your favorite thing to cook/bake when the weather gets cold?

     I love to make soups and quick breads

     Here are more of my favorite soup recipes!

What is your sick food tradition?

     Gingerale, soup, and saltines…it’s the only thing I can eat