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
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
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