A quintessential part of winter is a heartwarming bowl of soup. Soups are nutritious and easy to make. You can add or remove ingredients as per once taste, preferences and availability.
One such soup I made on New Years day was black eyed beans and barley soup with vegetables. Eating black eyed beans on New Years days is a tradition in southern United States. It is considered lucky to eat them and they bring prosperity. There are some traditional ways to make them, but I chose to make soup.
In Maharashtra, India it is called Chavli and is eaten as a 'Usal' with poli or rice.
Ingredients:
1 cup Black eyed beans - Soaked in water overnight and then pressure cooked till soft
1 cup Barley - Soaked for 4 hrs and then pressure cooked till soft
1 sweet potato - peeled and chopped in 1 cm pieces
1/2 yellow onion - chopped fine
2 cloves garlic - chopped fine
3 roma tomatoes - chopped
3 tblsp - tomato paste
1 carrot - chopped
2 celery stalks - chopped
10 green beans - chopped
1/2 cup frozen corn
1 tblsp Olive Oil
Salt and pepper to taste
2 bay leaves
1/2 tsp Italian seasoning
Procedure:
In a pressure cooker or a pot, add the olive oil. Once slightly hot, add the garlic. Let the garlic saute for 20 seconds and then add the onion. Saute the onion till soft - 2-3 mins. Next add in the celery, carrots, beans and sweet potato. Stir around and saute for a couple of minutes. Next add in the tomatoes and tomato paste. Stir. Add the corn, black eyed beans and barley. Add water as required to adjust the consistency. Some of the water will get used in cooking the vegetables. Add salt, pepper, Italian seasoning and bay leaves. Close the lid of the pressure cooker and let it cook for 1 whistle (approx. 15 mins.). If cooking in a pot, it may take longer to cook the vegetables through (approx. 20-30 min). When the pressure subsides, you will have some hot soupy goodness ready to eat.
I had some water in which I had boiled some four cheese ravioli. The raviolis usually break a little and the cheese gets into the hot water. The water was basically cheese broth and I thought it will be a good addition to a soup. The broth add a rich flavor and a little creaminess to the soup and stepped it up a notch. Grating a little Parmesan cheese will also give this effect.
Enjoy!
One such soup I made on New Years day was black eyed beans and barley soup with vegetables. Eating black eyed beans on New Years days is a tradition in southern United States. It is considered lucky to eat them and they bring prosperity. There are some traditional ways to make them, but I chose to make soup.
In Maharashtra, India it is called Chavli and is eaten as a 'Usal' with poli or rice.
Ingredients:
1 cup Black eyed beans - Soaked in water overnight and then pressure cooked till soft
1 cup Barley - Soaked for 4 hrs and then pressure cooked till soft
1 sweet potato - peeled and chopped in 1 cm pieces
1/2 yellow onion - chopped fine
2 cloves garlic - chopped fine
3 roma tomatoes - chopped
3 tblsp - tomato paste
1 carrot - chopped
2 celery stalks - chopped
10 green beans - chopped
1/2 cup frozen corn
1 tblsp Olive Oil
Salt and pepper to taste
2 bay leaves
1/2 tsp Italian seasoning
Procedure:
In a pressure cooker or a pot, add the olive oil. Once slightly hot, add the garlic. Let the garlic saute for 20 seconds and then add the onion. Saute the onion till soft - 2-3 mins. Next add in the celery, carrots, beans and sweet potato. Stir around and saute for a couple of minutes. Next add in the tomatoes and tomato paste. Stir. Add the corn, black eyed beans and barley. Add water as required to adjust the consistency. Some of the water will get used in cooking the vegetables. Add salt, pepper, Italian seasoning and bay leaves. Close the lid of the pressure cooker and let it cook for 1 whistle (approx. 15 mins.). If cooking in a pot, it may take longer to cook the vegetables through (approx. 20-30 min). When the pressure subsides, you will have some hot soupy goodness ready to eat.
I had some water in which I had boiled some four cheese ravioli. The raviolis usually break a little and the cheese gets into the hot water. The water was basically cheese broth and I thought it will be a good addition to a soup. The broth add a rich flavor and a little creaminess to the soup and stepped it up a notch. Grating a little Parmesan cheese will also give this effect.
Enjoy!
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