Hey Everyone! :-)
With the weather getting colder, I thought you might all enjoy this stick-to-your-ribs soup. Enjoy! :-)
Ingredients:
4 cups water or vegetable stock
1 cup wine (white or red, your choice)
2 tbsp soy sauce
3 tbsp olive oil
1 cup uncooked barley
1 15oz can garbanzo beans drained
1 14oz can diced tomatoes
2 large carrots chopped
2 stalks celery chopped
1 zucchini chopped
1 onion chopped fine
5 cloves garlic minced
2 tsp ginger grated
1 tsp dried sage
1 tsp dried thyme
3 tsp oregano
3 bay leaves
3 tbsp hot sauce (optional)
Salt and pepper to taste
In a crock-pot, put the water, soy sauce, barley, beans, tomatoes, bay leaves, salt and pepper, and hot sauce, cover and cook on high. Put the remaining vegetables in a skillet with the olive oil and saute until they soften and the onions start to caramelize. Add the garlic, ginger, and dry seasonings and stir to combine. Deglaze the skillet with the wine and simmer to reduce. Transfer the contents of the skillet to the crock-pot and continue to cook on high until barley is soft, approximately 4 hours. Serve hot with crusty bread.
Bon appetit!
No comments:
Post a Comment