Monday, January 10, 2011

Winter Foods - 17 Bean and Barley Soup



Winter can be beautiful with snow, and ice skating, and nights cuddled up in front of the fire. It is a time when harvest is over except for some lingering winter crops and it is time to nourish the body with warming foods. Soups are wonderful this time of year to get a lot of nourishing ingredients into you at once. The immune system loves the boost a healthy soup brings to it after a full day of fighting off germs and the cold. Bone broths are especially nourishing and are full of mineral like calcium that is crucial to health. I realize that some of the terminology that I use may not be familiar to everyone. I will be blogging about how to make all of the basic essentials in future posts but wanted to share a recipe that my family loves in the winter.


I took the recipe from the back of the bag of Trader Joe's 17 Bean & Barley Soup and modified it. This recipe will work with any and every combination of 1 lb. of beans. Use organic ingredients whenever possible.


15 Bean & Barley Soup


1 lb. of beans ( I used Trader Joe's 17 Bean & Barley Soup)
64 oz of vegetable or chicken stock
1 large onion - chopped
4 stalks of celery - chopped
4 carrots - chopped
1 green or red bell pepper - chopped
1 tsp. dried basil
4 cloves garlic - crushed or chopped 
2 Tbsp. extra virgin olive oil (added after cooking has ended)
1 bay leaf
1/2 tsp. Italian seasoning
1 can/jar of chopped tomatoes (Muir Glen and Trader Joe's use BPA-Free cans)
Sea salt and freshly ground black pepper to taste.
Ghee, butter, lard, tallow, or coconut oil to sauté vegetables.


Optional addition - I sometimes add a container of Trader Joe's organic red pepper and tomato soup to the pot. It add a richer flavor to it. 




Soak beans overnight covered in water. I soak mine for up to three days, draining and rinsing each day.



Rinse, drain, and set aside until needed.




Sauté vegetables in fat of choice until soft. Add basil.






Add broth, other seasonings, tomatoes, and beans. Simmer from 1 hour to all day if desired. This can also be made in a crock pot.

Season with salt and pepper and serve.


I serve it with a little freshly grated cheese and with bread. The kids love it as much as we do!

Enjoy!

Love,
Sarah

3 comments:

  1. First time at your blog. I love beans and here in Greece we make bean soup. This one with all the veggies is irresistible.

    ReplyDelete
  2. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  3. Katerina, Thank you for visiting my blog! I would love to visit Greece someday. The food there is phenomenal!

    ReplyDelete