I was scraping the bottom of the barrel (the veggie barrel) in my fridge the other day, trying to use up all the things I had in the fridge so I didn’t have to go to the grocery store that night, and I came up with this soup, which I have affectionately called Odd Soup. It was very good in the end, but I guess it seemed odd because I’m usually pretty careful about the ingredients I put together, especially when I’m inventing. However, this was a good exercise in remembering that stepping out of the usual can bring rewarding results…in this case a very comforting bowl of soup! Here’s (roughly) what I did:
1 chopped onion
2 cloves garlic, minced
2 carrots, chopped small
1 large beet, chopped small
2 stalks celery, chopped small
saute these (adding one at a time, in the order listed) in water or a dash of olive oil over medium heat. Add a generous amount of dried oregano (I probably used about 1.5 tbsp) and a similar amount of dried basil, or other Italian spices and cook until everything starts to brown and soften.
Add vegetable stock so that vegetables are covered with about 2 inches of liquid. Add
1 cup of cooked black beans
1/2 cup barley
Bring everything to a boil, and then turn down and simmer for another 20 minutes, or until barley is cooked and vegetables are completely soft. Adjust seasonings and serve with a big green salad/crusty bread – or, as I did, cabbage rolls!