In a big soup pan, sauté in 1/3 cup olive oil, the following vegetables which have been peeled and chopped:
2 small onions
5 ribs of celery with leaves
2 large garlic cloves
two tomatoes
1 cup of sliced mushrooms
2 hands full of spinach leaves
some cilantro.
Add salt, pepper, cumin, curry powder and chili powder to taste (start with a teaspoon each – not the pepper!)
Stir often and turnoff the heat as the celery begins to get tender.
Add the equivalent of two cans of black beans (I prepared my own, but that means soaking them the day before and then cooking them for 1-2 hours before you even start the rest of the recipe).
Meanwhile, in another big pan, boil 7 cups of water. Drop in one sliced sweet potato and ¾ cup of washed barley. Let these cook for about 20 minutes until the barley is very tender. Pour the mixed vegetables into the water with the barley and sweet potato. Stir.
You can adjust the seasoning and eat it like this – or you can put it all in a blender.
Add lime when serving.
Dear Mary...your parents tell me that my soup is famous! Thank you so much for passing it on!
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