Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Sunday, November 12, 2017

Barley, Bean, And Tomato Soup #Crockpot #Recipe!


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!


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