today it was -28 with the windchill.
after venturing out in the cold to take woodrow to a parent & tot swimming session this morning (so many cute babies in cute little bathers!), i felt a chill that i couldn't shake. i wanted something warm and cozy. so i put on my big ugly knit socks, and extra sweater and made this soup.
what initially started as a "let's clean out the crisper" soup, quickly turned into something so delicious that i wanted to share it because it's one that i know i'll come back to time and time again - both for it's ease and for its stick-to-your-ribs'ness.
who knows, maybe it will become one that you'll keep coming back to too.
vegetable, barley & quinoa soup
2 tbsp olive oil
1 small sweet potato
1 yukon gold potato
1 cup brussel sprouts
1 tsp dried basil
1/2 tsp dried rosemary
1 cup cooked or canned black beans
1 cup pot barley
1/3 cup quinoa
1 14oz can diced tomatoes
3 cups vegetable broth
4 cups water
prep all of the vegetables (washed, peeled, chopped or diced, etc) and set aside. in a large soup pot, heat the olive oil and saute the shallots over medium heat until softened. add in all of the vegetables and spices and stir to coat in oil. add the tomatoes and beans and saute 5 minutes. stir in the broth, water, barley and quinoa and bring the pot to a boil. reduce the heat and simmer, covered for 30 minutes or until the barley is tender. be sure to give things a good stir every 10 minutes or so and add more liquid if need be to achieve your preferred consistency. (i like my soups quite thick, almost like a stew, so if you want something more brothy, do it up.)
stay warm my friends. (and happy thanksgiving to my american friends!)