Mexican barley soup

We had a "winner" soup tonight -

as usual, no real measurements, but here is the idea of how to make it.

The first night, I crock-potted chicken thighs all day on low with about 2/3 of a cup of salsa on them.  After taking the meat off the bones to be used in another recipe, I used all the broth that produced, added to all the bones from the thighs -- simmer for four hours --to make the stock for this soup.  Strain off all the bones, meat, etc to leave only the broth behind.  You can take any meat you find to throw back into the soup.

To all that broth (it  filled my huge stock pot about 1/3 to 1/2 way) I added:

• 2 tsp cumin
• 3 or 4 dashes of chili powder
• 1 tsp salt
• 1 package of barley (it grows 4 times its size, how much you add depends on how "full" you like your soup and how much broth you have
• 1/3 cup frozen diced onion (more would probably be good but it gives me a stomach ache)

I cooked this at a rolling boil for 30 minutes, then added:

        1 large sweet potato, diced

Cooked that for another 20 minutes. Then added:

1 can corn

1 can black beans

any meat I had picked off the bones

Heat until warmed through (just a few minutes) and serve.  I think this would be good with rice or pasta instead of barley, also.

Another soup - Leeks, carrots, cabbage

I used homemade stock from a large roaster chicken that I had covered liberally with onion powder, garlic powder, chili powder, salt and pepper, so those flavors enhanced the broth. (I know there is a difference between stock and broth...honestly, I'm not sure *what* and I have a feeling what I make is a little of both!)

All measurements approximate - I "eyeball" everything after having done this so often.

About 12 cups of broth
3 medium leeks, cut in half and sliced fine (most of the dark green leaves cut off)
2 cups of baby carrots (or regular) sliced
1/4-1/3 head of cabbage, chopped
heaping TBSP chopped garlic
heaping tsp salt (I used sea salt)
8 oz. small pasta, like orzo - or rice if you prefer

Combine all but pasta/rice, and simmer for 45 minutes or longer (or until desired consistency - I don't usually put veggies in my stock when making it so I like to simmer them a long time when making the soup). At that point, put the orzo/rice in and cook it according to package directions. I honestly prefer the rice/pasta very overcooked in the soup, it makes it softer. Stir all occasionally. This was simple, tasty, and healthy. It probably would have been good with some of the chopped cooked chicken added back in.

Soup: anything with bacon and garlic has to be good

This looks like a good soup: Late summer vegetable soup with garlic, bacon, and thyme - the blog author says it "might be one of the yummiest soups [they've] ever made." Safe for us too - double bonus!

Mixed Vegetable Soup

Mixed Vegetable Soup


2 T olive oil
1 leek chopped
2 medium sized potato, diced
2 carrots, diced
1 large parsnip, diced
2 tbs split red lentils
1 pint of vegetable stock (or chicken broth)
Additional water
Salt & Pepper to taste

Over a medium heat sauté the leek with the oil for approximately 5 minutes.
Add the potato, carrot and parsnip.
Cook for a further 5 minutes.
Add the stock and lentils.
Bring to the boil, turn down heat, cover and then simmer for 30 minutes.
Liquidize, return to saucepan, and add water until required consistency.
Heat, season and serve immediately.