Red Barn Cafe-

Life is hectic - Savor every Bite!

Sunday, January 13, 2013


I just made this soup, mainly for my new vegetarian- so she would have a good lunch to eat while Im at work. Also, I used up whatever veggies and beans I had on hand. Its terrific, even for a meat-eater like myself.

ingredients- (feel free to add/sub whatever you have on hand)

All veggies are chopped into same size pieces.

2 stalks celery
2 large carrots
1/2 large white onion
1/2 red onion
3 cloves garlic, minced
1/2 tsp oregano
1/2 tsp hot pepper flakes
1/2 tsp turmeric
1 zuchini
1 can whole tomatoes with juice
1 1/2  cartons Rachel Ray vegetable stock
sea salt and fresh ground pepper to taste
1 Tbsp extra virgin olive oil
1 can chick peas, rinsed and drained
1 can red kidney beans, rinsed and drained
1/2 package frozn spinach
8 oz (half package) whole wheat orzo

Saute the garlic, onions, carrots, celery and zuchini in a preheated Dutch Oven with the olive oil. Add seasonings (not salt and pepper, yet). Add the beans, tomatoes and the frozen spinach. Bring to a boil and reduce to simmer. Simmer for 1 hour until carrots and celery are tender. Add 1 -2 tsp salt and 1 tsp pepper. Then add the orzo and cook additional 10-12 min until cooked. Adjust salt and pepper. I threw in some Buffalo Parmesean in small chuncks right before serving. Any shredded hard cheese would be good, or you can omit, but I think it gives it a buttery cheesy flavor that works.

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