01-25-2012, 09:02 PM
Angie made this tonight...very easy and good. Next time she will double up the lentils though.
01-25-2012, 09:08 PM
That sounds scrumptious---thanks for posting!
01-25-2012, 09:24 PM
Mmmm...sounds like a good one. Thanks!
01-27-2012, 06:42 PM
Yum that looks like a keeper!! I love soups in the winter, I make at least one pot per week...
Yesterday I made this wonderful soup :
I was missing a few ingredients the ones that are bolded I did NOT use or have and it was still delicious!!
Southwestern Veggie, Black Bean and Barley Soup
2 T EVOO
1 t cumin seeds
1 t coriander
2 T chili powder
1 large onion, diced
1 habanero pepper
8 cloves garlic -- I hate garlic!
1 t Tonys Creole seasoning ( I used a TexMex seasoning )
1 medium sweet potato, medium chop
½ c dry barley
1 c cooked black beans
4 c water I used chicken stock that I already had I know not vegan but what the heck...
14 oz canned tomatoes
2 c corn -- I had no corn :( unfortunately, I would definitely have added frozen corn because I love it
3 c cabbage or green of choice -- I used shredded coleslaw in a bag
juice of 2 limes
1 c cilantro -- I don't like cilantro so I used fresh parsley
2 T nutritional yeast -- I bought some of this, not sure what it does, does not look or smell like much
Salt/Pepper to taste
1.Sautι veggies and spices over medium heat for 10 minutes. Add water if needed to keep veggie from sticking
2.Add the sweet potato, barley, beans and water. Bring to a boil
3.Turn heat down to medium, cover and simmer for an hour or until barley is cooked
4.Stir in tomatoes, greens vinegar, cilantro and nutritional yeast
5.Taste and adjust seasoning