Snow Day Soup

If you live pretty much anywhere on the east coast of the country above South Carolina, you are probably experiencing some snow today. In southeastern Virginia, we started getting snow yesterday afternoon and through the night. And if there’s anything that below freezing temperatures and a few inches of snow makes you want, it’s soup. A certain soup company has made like a zillion dollar or something on this concept. Ehhh?

Please don't sue me for the unauthorized use of this picture, soup company!

Please don’t sue me for the unauthorized use of this picture, soup company!

So last night I got the soup pot fired up, but unlike this creepy snowman kid, I did not turn to the standard snow day soup . . .

Move over, Chicken Noodle – there’s a new soup in town!

Ham & Cabbage Soup

ham and cabbage soup

Ingredients:

  • 6 cups of chicken broth (I used my homemade crockpot chicken broth)
  • 1 onion, diced
  • 5-6 medium carrots, diced
  • 1 small head of cabbage, chopped
  • 1/2 cup of pearled barley
  • 1/2 – 1 lb ham, diced
  • 1 tsp garlic powder
  • 1 tbs dried parsley
  • salt and pepper to taste

Method:

  1. Add all the ingredients to a large, heavy stockpot, bring it to a boil, then reduce to low and simmer for 1.5 hours. Soup is ready when carrots and cabbage are tender and barley has fluffed and cooked through.

A quick note about the ham. You can use any kind of ham you want here – I made this soup because I had a little less than a pound of Honeybaked Ham (on the bone) left over from a brunch. I usually make this soup with a salted, country style ham to give the soup the saltiness I like. But if you prefer sweet ham and don’t need or want your soup to be salty, then use that. Another note that the cabbage, carrots and onions came from our Winter CSA that we are getting from Cullipher Farm. Yes, there is fresh, local produce available in the winter! In addition to those ingredients we also got potatoes, kale, turnips and collards in our box last week.

This soup is very filling thanks to the barley. Barley is a whole grain that is high in fiber, which means it helps with digestion, can lower cholesterol, keep blood pressure low and reduce the risk of type 2 diabetes. Barley is more effective at all of these things than whole oats, so it’s a good substitute every once in awhile. For those with diabetes, pearled barley has the lowest glycemic index of all the common cereal grains (such as wheat, rye, oats, etc). This means that even though it is a carbohydrate, it won’t raise your blood sugar as much as other carbs. It’s glycemic index (when boiled) is 35.

Additionally, carrots, cabbage and onions provide a wide variety of nutrients from Vitamins K and C to powerful antioxidants that protect our bodies against a host of things, including cancer. So while chicken noodle soup might ward off a cold, this soup is fighting cancer. And with high fiber barley rather than high-glycemic noodles, to boot. So make a bowl and sit back and enjoy the snow.

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The Secret to Life is Soup

Soup is the secret to life because it’s simple, hearty, enjoyable, shareable, saveable, warming, nurturing. Nobody ever wrote Chicken Satay¬†for the Soul and nobody ever will. The secret to life is something that is easy to make, something that can be done while you live your actual life, something that can bring people together and then when enjoyed later can bring them right back to that same place.

Soup is particularly great this time of year because it can be a breeze to make for a big crowd, then you save your left overs for when you’re too busy to cook one night (you know, like, every night until January). This soup is one of my favorites that I’ve been making for years because it is SO SO simple, low-cal/fat and stores really well. You could even make big batches, freeze, then thaw as needed.

So make this soup so you can stop standing over the stove, worrying about what you’re making/missing/buying/gifting/planning/doing and just go sit by the fire or the tree or someone you love and share some soup.

Stupid Simple Salsa and Black Bean Soup

black bean soup 1

Ingredients:

  • 1 can of black beans, drained and rinsed
  • 1 cup of salsa
  • 1 cup of vegetable or chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt, pepper and cayenne pepper, to taste
  • Optional toppings: plain Greek yogurt, cilantro, chopped onions, sliced green onions or chives

Method:

  1. Combine the beans, salsa and broth in a blender and pulse until smooth, or put all the ingredients it a stock pot and blend with an immersion blender.
  2. Add the spices to taste and allow soup to warm to a simmer.
  3. Reduce heat and let warm on the stove top for 20-30 minutes to let the flavors combine.
  4. Serve warm with optional toppings.

black bean soup 2