Saturday, April 4, 2015

Recipe :: Mexican Inspired Barley Soup - vegan

Mexican Inspired Barley Soup
Sometimes you just need something spicy and hearty and delicious that is easy and (fairly) quick to make. This soup hits all those spots. :-)

Ingredients - serves 2-4 people depending on how hungry/greedy you are!
1 fresh chili*, finely chopped
2 cloves of garlic*, finely chopped
1 stick of celery, chopped
1 small carrot, peeled and chopped
2 tomatoes, chopped
100 ml uncooked pearl barley** (just under ½ cup)
1 tin kidney beans
½ box tomato passata (I use this one)
½ tsp coriander
½ tsp cumin
½ 1/4 tsp bouillon powder (I use this one)
½ tsp garlic granules
1/4 tsp chili powder
1/4 tsp chili flakes
1/4 tsp sweet smoked paprika
1 tsp oregano
½ tsp salt
300 ml water (a bit more than 1 cup)

Make it - 10 minutes prep time, approx. 30 minutes cooking time.
Put the fresh chili, garlic and celery in a sauce pan with 4 tbsp water, saute in the water for a few minutes until the garlic becomes fragrant. Then add the spices and stir well.

Add the carrots, bouillon powder, water and the barley. Leave to simmer for 10 minutes.

Then add the beans, tomatoes and half of the tomato passata. Leave to simmer for another 10 minutes. Add the rest of the tomato passata and let heat through for a few minutes.

Enjoy with some rustic bread and plain yogurt or some sweetcorn.

* Obviously you can add more chili and/or garlic if you feel like it, they are good for you!

** Use the type of pearl barley that will cook in 10 minutes. Some types need to be soaked and cooked for a long-ish time before using. Check the packaging. You can use leftover barley or already cooked barley. In that case, add it with the beans and tomatoes.

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