Black Eyed Peas and Barley Soup

Black Eyed Peas and Barley Soup

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!

Black Eyed Peas and Barley Soup

Cook Time: 1 hour

Serving Size: 6-8

Ingredients

  • 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

Instructions

  1. Put all ingredients except for the spinach in a large pot.
  2. Bring the soup to a boil then turn to low for 45 minutes.
  3. Stir only a few times as the black eyed peas easily break up when they are cooked.
  4. Add the spinach and continue on low for 15 minutes.
  5. Stir when wilted to incorporate throughout the soup.
  6. Remove from heat and serve.
https://eatlikeavegetarian.com/black-eyed-peas-and-barley-soup/

Melting Pot Vegetarian Chili

Vegetarian Chili

Are you ready for some football?

It’s Super Bowl weekend, the parties are planned, gathering in front of the TV will begin and the trash talking will ensue all while noshing on party food – sliders, wings, pizza, dips, chips, and perhaps chili. I’ve always enjoyed chili because of its variety and ease of preparation. I’ve had a chili bar for  small to large gatherings and it’s an easy way of satisfying everyone. I’ll have different versions of chili with all the fixin’s laid out and you just help yourself to sour cream, cheese, jalapenos, nacho chips, green onions, cilantro, avocado and cornbread. That’s my list but I would love to hear yours!!

No matter what option I serve in addition to the vegetarian chili, everyone loves the veggie version just as much as they would one with meat. My version is an amalgamation of several chili dishes that I’ve made just without the meat.  I landed on the right combination to make you enjoy it as much as you would one with chicken or beef. I named it ‘Melting Pot Vegetarian Chili because all the ingredients work in harmony, it brings people together that wouldn’t normally eat a vegetarian version, and it is adeptly named as an homage to my hometown, Brooklyn NY. Let’s not minimize how nutritious this is – lots of vitamins, protein, fiber and so much more. And wait for it…the cooking directions are simple. You put all the ingredients in a crock pot on the low setting for 8 hours. Or try it on the stovetop on low heat for 4 hours. That’s it! It can cook faster on higher heat but I recommend slow cooking so all the flavors are infused. Try it out for a change.

Enjoy your weekend! Go Seattle! #RussellWilson

Melting Pot Vegetarian Chili

Prep Time: 15 minutes

Cook Time: 8 hours

Serving Size: 6

Ingredients

  • 2 -3 cups Vegetable Stock
  • 14.5 oz can Diced Tomatoes
  • 15 oz Tomato Sauce
  • 1 bottle Heinz Chili Sauce
  • 1 can Kidney Beans
  • 1 can Black Beans
  • 1 pkg Lightlife Protein Crumbles
  • 1 Small Onion, chopped
  • 1 cup Green Peppers, chopped
  • 2 tablespoons Minced Garlic
  • 1 tablespoon Cumin
  • 1 tablespoon Unsweetened baking cocoa
  • ½ teaspoon Cayenne pepper
  • 1 tablespoon Thyme
  • 1 tablespoon Oregano
  • 2 tablespoons Smoked Paprika
  • Salt to taste

Instructions

  1. Put all ingredients in your crock pot or a large soup pot.
  2. Reserve 1 cup of the vegetable stock and observe whether it is too thick or requires a bit more liquid.
  3. Stir well.
  4. If cooking in the crock pot leave on low heat for 6-8 hours.
  5. If cooking on the stove top leave on low heat for 4 hours.
  6. Check on it periodically to stir.
  7. Taste, add salt as desired.
  8. Enjoy with all the fixin's!!
https://eatlikeavegetarian.com/melting-pot-vegetarian-chili/