The new year always brings an onslaught of “healthy eating” recipes. I suppose I’m not different as this soup is fairly healthy. Lentils and barley both provide a decent amount of fiber and carrots are good for you, right. I use a reduced sodium broth base and then add salt at the end via sriracha and/or a bit of Parmesan cheese.
As an aside, I like the concept of a slow cooker however in practice most of the recipes finish too quickly for them to be practical for me on a weeknight. When I work from home though I can take 10 minutes mid-morning, toss some ingredients together and then have dinner ready when I want to eat.
text=”Recipe below the cut”
This recipe has either a small amount of prep and a lot of cooking OR a large amount of prep and comes together real quick. Either way there is a lot of time in between cooking the components to do other things.
Caramelized Onion, Mushroom and Bacon Barley
As you can see, I made this in an electric skillet. Well, I baked the barley. I probably could have done the whole thing in the skillet though. Something to think about for another time.
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Oh the weather outside is frightful… came to mind last night after what was a rainy and dreary December day. Not really frightful but enough to push me into a soup frame of mind.
Chunky Tomato Barley Soup with Chipotle, Greek Yogurt and a dash of Paprika
This recipe is based on one
from Nadia G’s Bitchin’ Kitchen on Cooking Channel. Same ingredients, slightly different prep order, good soup.
Recipe under the cut