Remember how I’ve had a soup addiction? Given last night’s dinner, apparently my penchant for soups hasn’t died out yet! This was a delicious keeper. (Thanks, Abby, for the recipe! I modified the one you sent!)
African Barley and Potato Soup
- 3T. olive oil
- 1-2 onions, chopped (1 large)
- 4-5 garlic cloves, minced
- 1 zucchini, cubed
- 1/3c. peanut butter
- 2 carrots, diced
- 1 large bakers potato, cubed
- 1t. salt
- 8c. vegetable stock (I did 4c. broth, 4c. water)
- 2t. ground cumin
- 1/2c. dried barley
- 1 1/2c. salsa
- 2c. dried white beans
Prepare white beans according to directions. Set aside. Prepare barley according to directions. Set aside.
In a large pot, combine olive oil, onions, garlic, potato, zucchini, carrots, and salt. Saute over medium high heat about 10-15 minutes, until the potato starts to get soft. Add the remaining ingredients and mix well. Simmer for 15 minutes. Serves 6.
I’ve got another $45 to CSN Stores to give away! What have you been “needing” for your home lately? A counter stool (we need 3), new bathroom towels, a kitchen gadget?
Here’s how to win: leave a comment telling me your favorite Halloween costume – past or present. One comment per person. I might have a post of pictures of past costumes for me coming up soon – trust me, I had some awesome ones. I’ll announce the winner on Thursday morning.
Don’t forget to vote in the reader recipe poll: cookies!