Another week and we’re still waking up to below freezing weather in the North East. It IS winter so we can’t say we didn’t know it was coming, along with the potential snow. Now we are preparing for a blizzard that may dump 18″-20″ of snow – are you ready? (Question is not directed to you folks in Florida, California, the Caribbean, Australia, etc., that are rubbing the warmth in our faces right now!) I made another pot of soup to have on hand for lunch or dinner while we wait for the possibility of being ‘snowed in’ and the clean up that can take days!
Like my other soups this is chock full of protein, fiber, vitamins and minerals. Lest not forget, my soups are always easy to prepare to minimize the impact on time and eliminate the excuses for preparing something healthy. I always keep my soup base of vegetable stock and fire roasted tomatoes in the pantry, in addition to having lots of beans since this is my main source of protein. These basics are also inexpensive so stock up.
I paired this with a grilled cheese sandwich made with Ezekiel Bread, 2% cheese and Campari tomatoes. You still have time to get to the grocery store before the storm hits. Ready, set, go!
Feed the wellness in you!
- 9 cups of vegetable stock (Better than Bouillon is preferred)
- 4 cups Baby Spinach
- 1 cup of Pearled Barley
- 2 lbs of Black Eyed Peas (or you can use 2 - 15 oz cans of Black Eyed Peas)
- 6-8 medium carrots, chopped
- 1 - 14.5 oz can Fire Roasted Diced Tomatoes
- 1 tbl onion powder
- 1 tbl garlic powder
- 1 tbl smoked paprika
- 1 tsp cayenne pepper (optional)
- 1/2 tsp salt
- Put all ingredients except for the spinach in a large pot.
- Bring the soup to a boil then turn to low for 45 minutes.
- Stir only a few times as the black eyed peas easily break up when they are cooked.
- Add the spinach and continue on low for 15 minutes.
- Stir when wilted to incorporate throughout the soup.
- Remove from heat and serve.