Wednesday, March 7, 2012

Soupless Veggie Soup

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One of my favorite things to cook on a cold winter evening is a big bowl of veggie soup.  Mostly, I love the intoxicating smell that spills from the kitchen into the entire house...yum!!!

In a pinch for time, a quicker version of my favorite soup is just as yummy!  I call it Soupless Veggie Soup.  Why?  Because it's all the same ingredients without the soup part...very original, right?  lol!

Soupless Veggie Soup Recipe

Because I'm being lazy, I didn't write organic on each ingredient.  Always buy organic ingredients when you can find them.
4 c. Chicken Broth, unsalted (homemade if you have it)
1 c. Barley
1 c. Lentils
1 tsp Sea Salt
Pepper to taste

2 Tbsp Butter
3 Stalks Celery, chopped
1 Large Carrot, chopped
1 Onion, chopped
1 c. Cremini Mushrooms, chopped
2 c. Spinach or Beet Greens, chopped
2 Cloves Garlic
1 tsp Sea Salt
Pepper to taste

In saucepan, bring chicken broth to a boil.  Add barley and lentils.  Cover with lid and lower heat to low.  Cook for 1 hr or until grains are soft and most of the liquid is absorbed.  Add more liquid (water or chicken stock) while cooking if needed.

Heat saute pan to medium and melt butter.  When butter is melted, add celery, onion and carrots.  Cook until tender, add mushrooms, spinach, garlic, salt and pepper.  Cook until spinach wilts.

Taste both grains and veggies.  Add salt and pepper if needed.  (I give you the teaspoon as starting place...always taste to see if you need more).

Serve veggies over grains...Enjoy!!
Happy Wednesday!!

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