Bean and Barley Soup
2 tsp olive oil
1 large onion, chopped
2 cloves garlic, minced
5 cups vegetarian beef broth
1/4 cup + 1/8 cup pearl barley
2 bay leaves
2 medium carrots, peeled and diced
1 medium potato, diced
1/2 a 19oz can red kidney beans
Salt and pepper to taste
Heat oil over medium heat. Add onion and garlic, cook until soft. Add beef broth, barley and bay leaves. Bring to a boil, cover, and reduce heat to simmer for 40 minutes (or until barley is almost cooked). Add rest of ingredients and cook until vegetables are tender. Remove bay leaves and add salt and pepper to taste.
(Celery would be good to add to the soup too, I just didn’t have any.)
Every since I saw this recipe at Kalyn’s Kitchen, I’ve been eager to make to it. At first I put it off because I couldn’t find any cilantro. Tonight I could wait no longer and made it anyway, substituting dried parsley. I also used regular chili powder. It was delicious, but how could it not be, it contains two of my favorites–ground beef and chickpeas. I’ll definitely make this again, especially if I get my hands on some cilantro.
For a snack today, I had one kiwi and 2 Chocolate Date Nut Balls–I like these, but the hubby doesn’t (I think it’s because he knows there are dates in them).
Chocolate Date Nut Balls
(you can find many versions of this online, this is mine)
1 ½ cups walnuts or pecans (or a mixture)
Pinch of salt
12-14 pitted, chopped honey dates
1/3 unsweetened cocoa powder
½ tsp vanilla extract
2 tsp maple syrup
¼ cup chocolate chips
Chop ¼ cup of the nuts and set aside. Process the rest of the nuts and salt in a food processor (with the S blade) until finely ground. Add the dates and process until the mixture sticks together. Add cocoa powder, vanilla, and maple syrup and process until evenly mixed.
Put the mixture in a bowl with reserved chopped nuts and chocolate chips. Mix with hands. Form into 1 inch balls (they are crumbly, so don’t be picky with making them perfect), and store in container in the refrigerator or freezer.