Sunday, December 03, 2006
Dilled Vegetable Barley Soup
Well we did try out a new recipe last night - another one from The Vegetarian Family Cookbook by Nava Atlas. We thought about making this as a starter for our Thanksgiving meal but decided that we had enough already. So it made a good dinner last night with nothing else but slices of whole wheat baguette. Like many soups, it starts out with a mirepoix, which is a fancy way of saying onions, carrots and celery sauteed in oil. There's also some garlic in there along with a diced potato (a yukon gold in this case). The recipe also calls for a small can of crushed tomatoes but all we had in that department was a can of whole fire roasted tomatoes and that made a fine substitution. There's the barley of course, and the liquid was the last of the vegetable stock and seitan broth left from Thanksgiving. I even found some fresh dill trying to make a comeback in our herb garden since it's been unseasonable warm here of late (though suddenly not so anymore). Oh, and I threw in some kale to up the good-for-you factor even more.