January 14, 2008

Black eyed Bean Barley Dill Soup

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Life gets so hectic and consuming sometimes that there is no time to think of anything beyond ourselves. So it is refreshing to take a break once in a while from the monotony and look at things from a fresh perspective.  Thankfully I had this opportunity in the form of beach side vacation during the last week of December. 

 I spent most of the time at the beach riveting away from the narrow foci of my life and pondering over things much higher than myself.  Whenever I sit by the beach, looking at the water, listening to the sound of the waves I experience similar emotions but varying thoughts each time.  With serenity and tranquility set in I got caught up with the systematic and rhythmic way in which the waves were treading and re-treading back from the shore. The waves would start off and burst of energy, fall in its intensity as it moved toward the shore, knew its limits on where to stop and return back ever so obscurely to its with spirit and then return back  to our roots, once the life ends.

Even the inanimate thing such as the ocean knew its boundaries.  It ran across thousands of miles and maybe hundreds below and yet it knew its limits. It knew the land, to respect its boundaries, the place where to stop and not going overboard. It was as if the ‘Invisible Hand’ of the Creator was guiding, manipulating and keeping everything in control.

As you can see, I still have not gotten over the vacation yet and may have some more thoughts in the coming posts. Anyway, coming back to the recipe, we cannot seem to get enough of soups to neutralize the cold wintery nights that we have this season.

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Ingredients

  • ¾ cup black eyed bean
  • ½ cup barley
  • 1 cup chopped dill
  • 1 medium carrot
  • 1 celery stick
  • 1 small Zucchini
  • 1 can vegetable broth
  • 1 small onion
  • 2 cloves garlic
  • 3 Tbsp tomato Ketchup
  • 1 tsp oregano
  • Oil
  • Salt to taste

Preparation:

  • Soak the black eyed bean for about 8 hours. Soak the barley separately as well.
  • Chop the onions, carrots, and zucchini and keep aside.
  • Pressure cook the beans and barley together in a pressure cooker with enough water. 

Method: 

  • Take a heavy bottom pan; add about 2 Tbsps of oil. Add crushed garlic followed by diced onions and dill.
  •  After the onions are sautéed a bit add celery, zucchini and carrots and cook for a while.
  • Next add cooked beans, barley, and vegetable broth and mix well.
  • Make a paste of the remaining beans and then add it to the above.
  • Finally add ketchup, salt, oregano and let it simmer for at least 20 minutes, stirring in between.

Yummy and delicious soup is ready to be served as is or with warm bread!

Related posts:

  1. Black Eyed Bean/ Chawli Dill curry/Lobia Curry
  2. Vegetarian Black Bean Soup
  3. Easy Black Eyed Peas Salad
  4. Vegetarian Black Bean Tostadas
  5. Black Bean Cornbread Bake/ Casserole

Author:
Filed Under: Easy Vegetarian Recipes, Pasta Salads & Soups

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