I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Tuesday, December 16, 2014

Roasted Garlic, Barley and Vegetable Soup

Everyone knows chicken soup is good for you. But this soup has a whole lot of things going on!

8 cups chicken broth (or more)
2 onions, sliced
olive oil
4 heads of garlic
4 carrots
1 celery stalk, with leaves
1 - 28 oz can diced tomatoes
1/4 cup black beans
1 cup frozen peas
1 cup barley
bay leaf

Prepare your roasted garlic first. Here's how to do it.
Then set aside.


Heat a couple of tbsps olive oil in a soup pot.  Add onions and cook until lightly browned.  Remove to a bowl.  Add the broth and garlic.

Purée in a food processor in batches, putting the purée back in the soup pot as you go. Add bay leaf.
You could have the soup at this point and call it Roasted Garlic and Onion Soup, but let's add more stuff.

Add sliced carrots, celery, canned tomatoes, and black beans to the purée.  Heat to boiling and add barley. Cook as per package directions.  Mine cooked in 45 minutes.
Remove bay leaf. Add peas.

As it cooks the soup really thickens up.  If you don't want it quite so thick just add more broth.

Nourishing barley is supposed to be good for your blood pressure as well as digestive complaints.

Garlic helps to boost your immune system so great to ward off colds.  And this is something else I read about garlic.  

Cancer Prevention

Consumption of roasted garlic may offer some protection against cancer. Aside from the antioxidants present in garlic, the sulfur compounds it contains also act directly on carcinogens and toxins, helping the body remove them before they can cause damage. In addition, these compounds induce cancer-cell self-destruction, a process called apoptosis, in cell culture experiments and animal models, explains the Linus Pauling Institute.

If you are cooking garlic in any recipe you should chop or crush it, then allow it to sit for 10-15 minutes before cooking. Apparently this allows it to keep it's healthy compounds intact. So for roasted whole bulb, press down to slightly crush the bulb.

The basic garlic and onion soup recipe was found here:

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