WORLD: Autumn Vegetable Soup

Another recipe from Simply in Season.

½ cup onion, chopped
2 cloves garlic, minced
½ cup each kale, cabbage, carrots, red or green sweet pepper, chopped
½ tsp each salt, dried basil, dried oregano
1/8 tsp pepper
2 cups vegetable broth
1 cup tomato juice
¾ cup cooked beans
½ cup corn
2 tsp dried instant barley
2 tsp alphabet or orzo pasta
½ cup tomatoes
1 TBSP fresh parsley

1. In soup pot, sauté onion in 1 TBSP olive oil over medium heat until soft. Add garlic and sauté 1 minute.
2. Add kale, cabbage, carrots, peppers, salt, basil, oregano, and pepper. Sauté a little, then turn heat down to low, cover pan, and let cook about 5 minutes, stirring occasionally.
3. Add broth, tomato juice, beans, corn, barley, and pasta. Bring to a gentle boil and simmer about 15 minutes.
4. Add tomatoes and parsley. Simmer another few minutes.

WORLD: Wintertime Chili

This is the first of many recipes in which I discovered that butternut squash was actually quite good.

1-2 TBSP olive oil
1 butternut squash, peeled and seeded and chopped into 1" pieces
2 medium red peppers
2 small onions
2 stalks celery
2 cloves garlic
1 28-oz can crushed tomatoes
1 16-oz can black beans, drained
1 1/2 cups of cooked pearl barley
2 cups of chicken broth
2 tsp ground cumin
1 tsp salt
1 tsp chili powder
1/4 tsp cayenne pepper

1. Heat the oil in a large stockpot and add the first 5 ingredients.
2. Saute for about 10 minutes.
3. Add the rest of the ingredients and bring to a boil, reduce heat, cover and simmer for 1 hour.


This is a variation on a recipe I found at Recipezaar.