Soup's On

I like my soup like I like my men – rough and easy. Or wait… maybe that’s how I like my faux finishes… anyhoo, that’s definitely how I like my soup. No clear-brothed, delicate pansy-assed soup for me, no thanks. Maybe it’s the Laura Ingalls fetish in me, but I think that if one is to bother to make soup, it should be hearty, filling and robust. It should feed you, dag nab it. (sorry, that’s more of the pioneer fetish talking.)

Another reason I like making soup is because soup is the anarchist of food world. Seriously, what rules govern soup making? None that I can think of except that there should be some liquid involved and it should kick some exact-measurement ass. Other than that, root through your root cellar and go nuts.

Soups are for chilly days, rainy days, sad days, days when you just feel like eating with a spoon, and days when you have a drawer full of veggies about to go off. Today I feel kind of bitchy and I’m definitely tired, so I’m making soup.

Grab a spoon and jump in.

Kgirl’s Veggie Barley Pioneer Anarchist Soup
Rough and easy, just like I promised. The veggies I used are a guide; any hearty varieties would easily and deliciously substitute.

Prep time: 15 minutes
Cooking time: at least an hour and 15 minutes
Feeds: many

3 stalks celery, roughly chopped
1 1/2 – 2 onions, roughly chopped
As much smushed garlic as you like
3 carrots (or parsnips, or both), roughly chopped
3 potatoes (red, white, yellow, sweet – I don’t care), roughly chopped
1 cup pearl barley, rinsed
1 cup mushrooms, roughly chopped
8 - 10 cups veggie broth, chicken broth, water or any combo
about 2 big tsp of whatever dried herbs you like (I like thyme, sage and rosemary)
salt
pepper

- sautee celery, onion and garlic in olive oil over medium heat until softened, about 6 minutes
- add all remaining ingredients except salt & pepper,  and turn up the heat
- bring to a boil
- reduce heat and simmer for about an hour or until the barley and veggies are soft
- add salt & pepper
- put on your fancy bonnet and enjoy!

I like to serve these with good, hearty multi-grain rolls, or at least something from Pillsbury.

SoundBITE
Root vegetables are chock full of phytonutrients, including free-radical fighting antioxidants. Generally speaking, the more intense the colour, the more phytonutrients the vegetable is packing. Beets, sweet potatoes & carrots (especially the funky purple ones available this time of year) all kick some major free-radical ass.

Comments

[Jana]

Yum! I love soup and this one looks like it's made with love for NHL superstars. ;)

[motherbumper]

Always up for kicking free-radical ass though my luck with barley has been few and far between. It always takes over my soup and soaks up all the liquids which = disaster. But with a name like "Barley Pioneer Anarchist Soup" how can I resist trying it out.

[crazymumma]

this one sounds good! I love soup. in the summer we will eat gazpacho and drink cerveza while teh kids cavort.

[nomotherearth]

Hey - I think I could actually make this! Can I use rice instead of barley?

[mamatulip]

My mum used to say she wanted to eat soup that would stick to her ribs. I don't want a weak soup, I want HEARTY STOCK. LOL! This sounds awesome.

[lisa b]

This sounds delish.
For a few delusional moments I was thinking I could make this. Can a either get a) a video or b) come watch you make this?
pearl what?
where the hell do I get that?

[Mac and Cheese]

I completely respect your cooking abilities, but this soup sounds WAY too nutritous for my taste buds. Maybe one day I'll grow up.