Here is a great soup recipe that fits the bill for a warm, grounding, comfort food without an increase in fat consumption like a lot of other comfort foods might.
This soup includes whole grain barley and adzuki beans. Both are packed with fiber and are very satisfying and filling. I love adzuki beans. Because of their small size they create less gas compared to larger size beans.
The flavor comes from the the robust vegetables, spices, and herbs that compliment the barley and beans.
Give it a try!
Bean and Barley Chowder
Makes about 2 quarts
This recipe makes about two quarts. It freezes well so you can have some in reserve for those cold nights when you are too tired to cook. Cook once, eat twice or more.
- 8 cups water or vegetable stock
- 1 cup dry adzuki beans, soaked overnight and drained
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 celery stalk, finely chopped
- a shake of red pepper
- 1/2 cup dry pearl barley
- 1 tablespoon crushed garlic
- 1 teaspoon dried thyme
- 1-2 bay leaves (remove before serving)
- 1 salt
- 1 black pepper
- Place water or stock and beans with a bay leaf or 2 in a large soup pot and bring to a boil.
- Add remaining ingredients, except salt and black pepper.
- Return to a boil, reduce heat to medium, cover, and simmer until barley and beans are tender and broth is creamy, about 1 1/2 to 2 hours.
- Season with salt and black pepper to taste. Serve hot.
Note: The longer you cook this thick and hearty soup, the creamier and richer tasting it becomes. For a really creamy version, use immersion blender to thicken the soup even more.
adapted from a recipe from recipe by Jo Stepaniak