Warm up with a steaming bowl of this deeply satisfying soup. Potatoes are so versatile that there are endless ways to give variety to the classic potato soup. This soup, with potatoes, corn, and barley, is lightly spiced with chili powder and cumin, and flavored with a touch of honey and Worcestershire sauce. Easy to make, not to mention easy on the budget, this soup is a great answer to the question, “what on earth am I going to make for dinner tonight?”
There are evenings when I ask myself that question, and since this soup is made from things that I usually have in my pantry and freezer, it can get me out of a tight spot sometimes. Just serve it with some good bread and/or a green salad, and you have a delicious, comforting winter meal (and probably leftovers for another quick meal–soup always tastes better the second day). And feel free to throw in some other ingredients too–leftover noodles or couscous also taste good in it!
I have been away from the blogging world for a couple of weeks, since my husband recently had knee surgery to repair an injury he got while playing soccer, and I have been taking care of him. He has been improving really well, but it is a long process. That’s why wholesome, comforting soups are so good for our family right now. When things are out of the ordinary, and everyone needs a little extra care, a good, warm bowl of soup can do wonders.
Or even when things are ordinary, very ordinary, and the February wind is blowing right through your coat, your driveway is a sheet of ice one day and slushy mud the next, a warm bowl of soup can do wonders.
With my husband being laid up for a couple weeks, I have been doing some of his usual jobs around the house. One of them is taking the dog out one last time before bed. Although I am bone-tired by then, I drag myself outside and look up, and if it is a clear night, I am amazed. All the beautiful stars. Somehow they seem even more beautiful in the winter, on a cold night. I am thankful to have to go out and look up. I hope you all have a great weekend.
A bunch of wonderful bloggers are gathering at Angie’s Fiesta Friday, co-hosted this week by Lily @ Little Sweet Baker and Julianna @ Foodie on Board , and I look forward to joining them!
Fabulous February Potato Soup
Ingredients:
- 8 cups of chicken or vegetable broth
- 5-6 medium to large potatoes, diced
- 2 ribs of celery, finely chopped
- 2 cloves of garlic, minced
- 6 green onions, sliced
- 1 cup of corn kernels (frozen or fresh)
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of honey
- 1 cup of cooked barley
- 2 tablespoons of flour
- 2 tablespoons of extra-virgin olive oil
- 2 cups of milk (I use 2%–use whole or half and half for a creamier soup)
- 1/2 to 1 teaspoon of chili powder, depending on your taste
- 1/2 to 1 teaspoon of cumin, depending on your taste
- salt and pepper to taste
- shredded cheddar cheese (optional)
- parsley for garnish
Directions:
In a small pot, cook the barley according to package directions. In a large pot, bring the 8 cups of broth to a boil. Wash and dice the potatoes. When the broth is boiling, add the potatoes, reduce the heat to medium-low, and simmer until the potatoes are tender, about 12 minutes. Add the corn, Worcestershire sauce, honey, and the cooked barley, when the barley is done.
Meanwhile, wash and chop the celery and onions and mince the garlic. In a large skillet, heat the oil over medium-low heat. Sauté the celery, onion, and garlic until celery is tender (it’s okay if the green onion gets a little browned). Add the chili powder, cumin, and flour. Cook for 1 minute, stirring to combine. Gradually add the milk, and stir until thickened. Add this mixture to the potato mixture in the soup pot. Simmer until the flavors have had a chance to intermingle. Add salt and pepper to taste. Top with shredded cheddar cheese and chopped parsley, if desired. Serve with bread and/or a green salad. Enjoy!
Maybe it’s partly because of the New Year, and maybe it’s partly because my husband will have knee surgery soon, but I have been searching for new ways to eat well. (We already eat really well, but there’s always room for improvement!) He and I want to find foods full of nutrition to help his body heal faster after his surgery. He recently got a new book called “Thrive Energy Cookbook” by Brendan Brazier. This book looks really interesting, and has all plant-based recipes. I am not wanting to go completely vegan or gluten-free at all. However, I am always interested in expanding my knowledge of food and how what we eat affects how we feel, and I would love to incorporate more plant-based foods into my diet.
Using dates in a smoothie is something new for me, and I really, really like it. This smoothie recipe is very loosely adapted from a recipe I found in the “Thrive” cookbook. I say very loosely, because I changed it quite a bit, except for the idea of using dates in a smoothie, for which I am very grateful. It tastes sweet and flavorful without using much sugar (just from the little bit of chocolate chips, and the almond milk is unsweetened), because the dates are naturally sweet. If you are wanting to cut back on dairy, or just like the taste of almond milk, this is a great option. Or to make this a vegan smoothie, just substitute vegan chocolate chips for traditional chocolate chips.
For this recipe, I am using a type of wheatberries that I bought already parboiled, so they only take about 20 minutes to cook, which is pretty important to me, since my mornings are often rushed. They are fairly easy to find, in natural food stores, or in the grain or health food aisle of many grocery stores. If you have wheatberries that have not been previously parboiled, they can take up to an hour to cook, which is fine if you have the time. One nice thing about wheatberries is that the leftovers can be stored in the refrigerator for a couple of days, and they are very versatile, so you can make a big batch and serve a breakfast bowl a couple of times a week, or use the leftovers in savory dishes as well. Just warm up the leftovers on the stove with a little added water, or even in the microwave.
I love the hearty, nutty taste of wheatberries, and they are satisfyingly filling too. I can eat a bowl of them and feel sustained for at least a couple of hours or so, without feeling overly full. The ingredients in this breakfast bowl are simple and accessible. I am continually striving for a balance between convenience, nutrition, and good taste. It doesn’t take much time or extra planning to chop an apple, swirl some maple syrup and vanilla extract into some plain yogurt, and sprinkle on a handful of walnuts. 
Yet it tastes flavorful, comforting, and sustaining, like it will give me energy to get my day started in a positive way. Sometimes a recipe can be so simple, yet it’s what we need to give us an extra nudge to try something. I can imagine that bananas, dried fruits, almonds, and milk would also taste really good with this.
