Perfect Pintos (Crockpot)

I adore beans.  There's just something about them I absolutely love.  The variety, the flavor, the versatlity.  They pack a protein punch when properly paired with a whole grain, and they're SO cheap, especially when you make them from scratch. Once your body adjusts to processing them, what's not to love?!

This recipe was given to me by a sweet friend who's been using it for years. She made them for us as the base for a Mexican burrito feast -- I was smitten and requested the recipe.  And so, I have for you here the perfect almost-refried pinto beans, made in the crockpot.  I've used these erfect pintos alongside rice, in tortillas plain, in tortillas with sautéed onion and peppers, and I've even mixed the final product with some salsa and used it as a bean dip for corn chips.

Perfect Pintos (Crockpot)
serves a ton, easy to freeze

• 3 lbs (6 cups) dry pinto beans, picked over, rinsed well, and NOT soaked)
• 1 TBLS salt
• 1 1/2 tsp pepper
• 1-2 tsp cumin
• 1 small onion, minced
• 2 quarts water 
• 1 quart broth 

-- Once beans are rinsed really well, transfer to the crockpot.  Dump everything else in, and turn rockpot on low for 8 hours.  Check halfway through, stir, and add an extra cup of water if needed.  Beans should be very soft by the end of the 8 hrs.  

-- Note for adjusting amount of beans: for every lb of beans, you'll need 1 Qt of liquid.

Lentil & Squash Moroccan Stew

I say this is a stew, but it's not really "soupy" enough to really be a stew...and yet, it's not "dry" enough to not be considered one.  It's great over a whole grain because the grain will soak up all the delicious extra liquid.  Oh yes...and those Moroccan flavors and sweet butternut squash...just yum. Enjoy!

Lentil & Squash Moroccan Stew
Serves 6

• 1 medium red onion, diced
• 2 TBLS minced garlic
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp tumeric
• 1 28oz can crushed tomatoes
• 4 cups broth
• 1 1/2 cups dry brown lentils, picked over and rinsed
• 4 cups cubed butternut squash
• 2 TBLS lemon juice, at the end
• Cilantro for garnish
• S&P to taste

-- Saute/steam the onion until sauce.  Add the garlic and heat for 1 minute before adding remaining spices.  Stir for 1-2 minutes until fragrant. 

-- Add tomatoes, broth, lentils and squash.  Bring to a boil, reduce heat, cover and simmer 30-40 minutes until lentils and squash are tender.

-- Add lemon juice and S&P to taste, stir to incorporate.

-- Serve over whole grain or with hearty bread and top with cilantro if desired.

Crockpot: Dump all but lemon and cilantro in, and set to high for 4 hours. 

Sweet Mesquite Lentils

This recipe happened totally by accident.  I was visiting a friend and decided to make dinner on a bit of a whim with what we had on hand.  She had a spice mix in her cupboards that I didn't have in mine, so I decided to give it a whirl and it worked!  The spice mix was a sweet mesquite BBQ seasoning, normally used with meat, but it worked well with the lentils.  We ate this alongside baked sweet potatoes and rolls.

Sweet Mesquite Lentils
Serves 6-8

• 1 large sweet onion, diced
• 2 TBLS minced garlic
• 1 TBLS cumin
• 2 cans diced tomatoes, with juice (at least one should be fire roasted)
• 2-3 TBLS Sweet Mesquite BBQ seasoning, to taste
• 2 full cups/1 lb bag dry brown lentils, picked over and rinsed
• 3 cups broth
• 1 box frozen spinach, thawed and squeezed
• 1 TBL balsamic vinegar, at end

-- Steam/saute onion until soft.  Add garlic, 1-2 minutes.  Add spices and cook until fragrant, 1-2 minutes.

-- Add tomatoes, lentils and spinach with broth. 

-- Bring to a boil, reduce heat, cover and simmer 30 minutes until lentils are done.

-- Season with S&P to taste and add balsamic vinegar.

Crockpot: Throw it all in, high for 4 hours. 

TJ's Easy Chili

I have my wonderful mother to thank for this quick recipe.  She brings it to her church's chili night every spring and always gets compliments.  I served it amongst other chilis recently and gained the same response.  The secret ingredient -- the refried beans make it so creamy and add a surprising "depth" to the otherwise very basic chili.  Enjoy with typical chili toppings and extras -- hot sauce, tortillas chips, avocado....

TJ's Easy Chili
Serves 4-6

• 1 TBLS minced garlic
• 4 scallions, chopped
• 1 1/2 tsp chili powder
• 1 1/2 tsp paprika
• 2 cans fire roasted tomatoes, with juice
• 1 can black beans, rinsed and drained
• 1 can refried beans
• 1 red bell pepper, finely diced
• 4 medium carrots, coarsely grated (1 1/2 cups packed)
• 1 cup broth
• 1/2 tsp salt
• Cilantro for garnish

-- Sauté garlic and scallions until soft and fragrant.  Add chili powder, 1 minute.

-- Add remaining and simmer 10-15 minutes, until bell pepper is soft. 

Crockpot: Easily dump and heat through on high for 2 hours

Three Simple Black Bean Soups

Here I have two very simple black bean soups.  One very pantry friendly, one very crockpot friendly.  Both are perfect for cold nights with warm cornbread on the side.

Simple Black Bean Tomato Stew
Serves 6 (easy to up by half)

• 1 lg onion, chopped
• 2 TBLS minced garlic
• 2 tsp cumin
• 2 tsp basil
• 1 1/2 tsp ground coriander
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 2 cans black beans, rinsed and drained
• 2 cans diced tomatoes
• 2 cups broth
• S&P to taste

-- Steam/sauté onion, garlic, and spices for 5 minutes.  Add the remaining ingredients, simmer and adjust broth and spices to taste.  

-- Optional for rustic chili: toss in up to 4 cups any combination of bell pepper, zucchini, mushrooms and/or sweet potato.  Just up the broth a little to gain the desired consistency to be more like a chili.  Stir in some lime juice at the end, top with fresh cilantro and you have a completely different dish!

Slow Cooker Black Bean Soup

Serves 6-8

• 1 lg onion, chopped
• 2 TBLS minced garlic
• 1 1/2 cups diced celery
• 1 1/2 cups diced carrot
• 1 lb/2 full cups dried black beans, picked over and rinsed well
• 1 TBLS each: paprika, cumin, oregano
• 4 cups broth
• 2 cups water
• 1 cup salsa, at the end
• S&P to taste

-- Dump all in the crockpot and cook on high got 6-8 hours.  Add salsa at the end and mash slightly.

Amazing Carrot Tomato Soup

My family loves this soup.  It's so easy and full of flavor.  I personally love the versatility of it depending on what I have on hand at the moment.  This is one of those recipes I go to when I have a bunch of carrots that have lost their crisp. This is great as a side soup, or if you want to sneak some beans in, there's a "with protein" option, too!

Amazing Carrot Tomato Soup
Serves 6-8

• 1 lg onion, chopped
• 1 cup chopped celery
• 1 TBLS minced garlic
• 1 can tomato paste
• 2 cans fire roasted tomatoes
• 3-4 cups chopped carrots
• 3-4 cups cubed squash OR 1 can pure pumpkin OR 2 cans white beans, rinsed and drained
• 6 cups broth
• 1 TBLS basil
• S&P to taste

-- Simmer all on stovetop for 45 minutes OR crockpot on high for 4-6 hours.  Puree

3 Bean Pantry Chili

This is one of my favorite go-to pantry meal.  I always have everything for this chili on hand.  It's so simple, but we love it.  I will often times throw in some zucchini if I have it laying around, or put an extra can of diced tomatoes in it with 3-4 cups cubed sweet potatoes. It's a very versatile recipe.  In the summer, I omit the liquids and drain the tomatoes and use it as a burrito filling, or serve it over baked sweet potatoes or rice! I was hesitant to put it on the blog, but a friend told me you can't ever have too many chili recipes, so...here you go!

3 Bean Pantry Chili
serves 6

• 1 can each: black, kidney, great northen beans, rinse and drain
• 2 cans fire roasted tomatoes, with juice
• 2 cups frozen corn
• 6 oz can tomato paste
• 1/4-1/2 tsp garlic powder
• 2-3 tsp onion powder
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 TBLS brown sugar or molasses
• 1 TBLS dried cilantro or oregano
• 1/2-1 cup broth
• Opt: 2 cups frozen bell pepper or zucchini
• 1 TBLS red wine vinegar at end

-- Combine all and heat through. 

Lemon Lentil Soups

There are 2 recipes here to suit different fancies.  I like both of these, my husband dearest isn't a huge lemon fan (much to my chagrin!) so he likes the curry version more, but if you're looking for a nice spring-time, lemon-infused soup, you may have found what you're looking for!

Lemon Lentil Soup
serves 6-8

• 2 cups diced onion
• 1 1/2 cups chopped celery
• 1 TBLS garlic
• 4 cups chopped zucchini or yellow squash
• 1 tsp mustard seeds
• 1 1/2 tsp cumin
• 1 1/2 tsp paprika
• 2 tsp thyme
• 1 tsp oregano
• 1 cup red lentils (can use brown, too)
• 2 cans great northern beans, rinse and drain
• 4 cups broth + 4 cups water
• 1/3 cup lemon juice

-- Saute onion, celery, garlic and zucchini 10 minutes.

-- Add the rest, minus the lemon juice, and bring to a boil.  Reduce heat, cover and simmer 30 minutes until the lentils are cooked. 

-- Rough puree and add lemon juice

-- Season with salt and pepper to taste

Crockpot: Dump, high for 3-4 hrs.

Curried Lemon Soup 

• 2 cups diced onion
• 1 1/2 cups chopped celery
• 1 TBLS garlic
• 2 cups chopped carrots
• 1 can diced tomatoes, with juice
• 1 1/2 tsp cumin
• 1 T curry powder
• 1 cup red lentils (You can play with the lentils and beans, keeping them as is, or omitting the beans and upping the lentils to 2 cups dry -- suggest using brown lentils here)
• 2 cans great northern beans, rinse and drain
• 4 cups broth + 4 cups water
• 1/4 cup chopped cilantro
• 3 TBLS lemon juice

Method is the exact same, just don't puree. 

Moroccan Bean Stew

The warm spices of this soup make it perfect choice for a cool night.  The guys in my sweet family really enjoy the flavors from Morocco, so this soup is a good fit for us.  I have made this for non-vegans who have left asking for the recipe.  (For guests, you can serve roasted figs on top -- or plain chopped)

Moroccan Bean Stew
serves 6-8

• 1 3/4 tsp ground cumin
• 1 1/2 tsp cinnamon
• 1 tsp basil
• 1 tsp oregano
• 1/2 tsp turmeric
• 1/2 tsp fennel seeds
• 2 cups chopped onion
• 1 TBLS minced garlic
• 3-4 cups cubed sweet potato (1 lb)
• 1 can black beans, rinse and drain
• 1 can white beans (great northern, cannellini, chickpea), rinse and drain
• 1 cup dry red lentils
• 3 cups broth
• 4 cups water
• 1 1/2 TBLS grated ginger
• 2 cups packed finely chopped kale

-- With a little water or broth, saute spices 1-2 minutes until really fragrant

-- Add chopped onion and garlic and saute 8-10 minutes, stirring constantly to avoid burning

-- Add potatoes, beans, lentils and broth/water.  Bring to a boil, reduce heat, cover and simmer 20 minutes.

-- Add ginger and kale and heat until wilted

Crockpot: Dump all.  High for 3 hrs. 

Sauerkraut Soup

Now before you go and snub this soup, you have to know that neither of my boys like sauerkraut, but they love this soup.  It's so different, I know, but it's worth a try.  Make it for St Patty's Day and consider it your "Irish" contribution for the day!  It does make a whole lot, so make up some soda bread and invite your sauerkraut-loving neighbors over.

Sauerkraut Soup
serves 8-10

• 8 oz box of mushrooms, chopped
• 1/2 lb leek, fine diced, or 1 large onion
• 1 1/2 cup fine diced carrots
• 1 1/2 cups fine diced celery
• 1 1/2 TBLS garlic
• 3 cups cubed potatoes, white, or white sweet
• 3 cups small chopped cauliflower florets
• 8-10 cups broth
• 3 bay leaves
• 1/2 tsp all spice
• 1 1/2 tsp caraway seeds or dill
• 4 tsp oregano
• 32oz jar of good sauerkraut with juices
• 1/4 tsp pepper
• 2 can white beans, rinse and drain

-- Saute mushrooms through garlic 10 minutes. 

-- Add remaining, bring to a boil, reduce heat, cover and simmer 30 minutes.

Crockpot: combine all, high for 4 hours.

Simple Vegetable Soup

Everyone needs a standard vegetable soup recipe, right?  Well, I didn't.  I have soups with vegetables in it, sure, but a simple carrots, green bean, peas & corn type soup that you have when you're not feeling great?  Nope.  Didn't have one.  This is one I came up with and fell in love with.  While I do make it when we're not feeling well, it's a great soup any night of the week!

Simple Vegetable Soup
serves 8-10

• 1 large onion, chopped
• 4 tsp minced garlic
• 3 cups diced carrots
• 1 1/2 cups diced celery
• 4 cups small diced white sweet potato
• 2 cans diced tomatoes, with juice
• 8 cups broth
• 2 bay leaves
• 2 cups each, frozen: green beans, peas, corn
• 1 tsp each: thyme, basil, oregano
• opt: 2 cans beans (white and red are best), rinse and drain with an extra 2 cups broth
• opt: 8 oz chopped mushrooms
• salt and pepper to taste

-- Saute onion, garlic, celery and carrots 10 minutes

-- Add potatoes, tomatoes, broth and spices and bring to a boil.  Reduce heat, cover and simmer 20 minutes until potatoes are tender. (add mushrooms in this step if using)

-- Add frozen veggies (beans and broth if desired) and heat through. 

Crockpot: half recipe.  high for 4 hours. 

Curried Barley Lentil Soup

This soup is packed with flavor.  If you love curry, then you'll love this thick and creamy soup -- it's become one of our all time favorites. 

Curried Barley Lentil Soup
serves 6 (12 cups)

• 1 1/2 cups chopped yellow onion
• 1 TBLS minced garlic
• 1 TBLS crushed ginger
• 3 TBLS tomato paste
• 2 TBLS curry powder (Indian)
• 1 1/2 cups lentils (red or brown or a mix <-- favorite="" li="">
• 3/4 cup barley
• 1 cup chopped celery
• 2 cups diced carrot
• 1 tsp coconut extract
• 8 cups water/broth mix

-- Saute onion and garlic and ginger 5 minutes, add tomato paste and curry and cook another 2 minutes.

-- Add remaining, bring to a boil, reduce heat, cover and simmer 35-45 minutes until barley is tender. 

-- Add more water if needed to gain desired consistency.

-- Crockpot: Dump it all in and set on high for 4-6 hrs

Scotch "Broth"

There is nothing brothy about this traditional Scottish stew.  It's thick and hearty and total comfort food.  It makes a ton, so it's easy to freeze or half.  I know it looks amazingly simple, but the flavor combination (especially with the addition of the liquid smoke) is surprisingly deep.

Scotch "Broth"
serves 8-10 (16-18 cups)

• rounded 1/2 cup each: barley, red or green lentils, split peas
• 1 large onion, chopped
• 1 TBLS minced garlic
• 1 1/2 cups chopped celery
• 1 1/2 cups grated carrot
• 3 cups cauliflower florets (or a 12oz bag frozen)
• 3 cups cubed white sweet potato (or regular white potato)
• 9-10oz frozen chopped spinach or kale
• 8-9 cups water/broth mixture
• optional: liquid smoke to taste (a few shakes)
• salt and pepper to taste

-- Soak barley, lentils, and split peas 1 hour in a large bowl covered with water.  Drain and rinse.

-- Combine everything in a large pot, bring to a boil, reduce heat, cover and simmer 30-45 minutes.

-- Crockpot: combine everything.  High for 4 hours.

Crockpot Lentil Bolognese Sauce

I love crockpot dinners.  Not only are they incredibly easy, but for meals like this, the slower cooking method actually produces a better dish that is more flavorful.  If you're looking for a hearty pasta sauce, you may want to give this one a look!  We serve this over a pasta or gnocchi -- but we've also eaten it warm with some thick bread for lunch.  Easy to freeze and thaw, I normally double it and save half for later.

Crockpot Lentil Bolognese Sauce
serves 6-8

• 1 small onion, rough chop
• 1 cup rough chop celery
• 1 cup rough chop carrot
• 1 TBLS minced garlic
• 1 cup brown lentils
• 2 cups broth
• 8-12 oz chopped mushrooms, any variety, but baby bellas are my personal favorite
• 1/2 cup red wine
• 28 oz  petite diced tomatoes with juice
• 1/4 cup tomato paste
• 1 TBLS Italian seasoning (1 tsp each: basil, oregano, thyme)
• 1/8 tsp nutmeg
• 1 TBLS red wine vinegar at end

-- Pulse onion, celery, and carrot in food processor until small bits (or fine dice them if you don't have a food processor)

-- Combine everything in the crockpot and cook on high for 4-5 hours
-- Stir in vinegar

-- Season with salt and pepper to taste

-- Serve over 1 lb pasta or 2 lbs gnocchi

Kidney Bean & Lentil Dahl

Our family loves Indian food -- there's something about the saucy stew-like dishes that you sop up with bread or let soak into rice that speaks comfort to us.  Add in some fresh ginger and those curry spices and we all come running to the dinner table.  The original recipe came from my Let Them Eat Vegan cookbook by the wonderful Dreena Burton -- I have tweaked it to the point I forget what was hers and what is mine, but this is what I do, along with a slight variation.

Kidney Bean & Lentil Dahl
serves 6

• 1 medium sweet onion, chopped
• 2 tsp cumin
• 2 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp oregano
• 1 tsp turmeric
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1 cup broth
• 1/2 cup orange juice, or more broth
• 1 can petite diced tomatoes, with juice
• 1 TBLS minced garlic
• 1 TBLS minced ginger
• 1 can red kidney beans, rinse and drain
• 1 cup red lentils (or just another can red kidney beans)
• OPT: 8-12 oz chopped mushrooms and/or 3-4 cups chopped cauliflower. 
• OPT: replace all dry spices with simply 1 TBLS cumin and 1 TBLS garam masala

-- Saute onion 2-3 minutes, add spices and cook 5 minutes until fragrant

-- Add broth and juice, cooking 1-2 minutes, then add remaining.

-- Bring to a boil, reduce heat, cover and simmer 20-25 minutes until lentils are cooked through and beans are soft.

-- Serve over 3-4 cups steamed rice with a salad on the side.

CROCKPOT: Dump everything in, high for 3 hrs, low for 6. 

Simple Shepherd's Pie (vegan)

Now, my favorite Shepherd's Pie is this one, with the Brussel sprouts.  But I have a kid who doesn't love it, so I sought out a different "Shepherd's Pie" free of sprouts (sad day, I know!).  I happened upon this one and we all fell in love.  It makes a ton, so feel free to cut it down by a quarter or half (or freeze the leftovers!)

Simple Shepherd's Pie
serves 6-8

• 8 cups cubed sweet potatoes (2.5 lbs)
• 1/2 tsp garlic powder
• 1 cup each, fine diced: onion, celery, carrot (use the food processor if you want!)
• 1 TBLS minced garlic
• 4 cups cooked lentils (2 cups brown lentils + 4 cups broth)
• 2 cans diced tomatoes with juice
• 2 TBLS soy sauce or tamari
• 1 heaping TBLS fresh cut basil, or 2 tsp dried

-- Cook sweet potatoes (in a pot or in the microwave) until soft.  Add garlic powder and up to a half cup water and mash until smooth, adding water (or milk) as needed.

-- In a large skillet or pot, saute veggies and garlic 10 minutes until soft

-- Add cooked lentils and cook 3 minutes

-- Add tomatoes, soy sauce, and basil and cook 10 minutes or so until nice and thick

-- OPTIONAL: if you have a handful or two of spinach, it's really nice to take about a cup of chopped spinach here and throw it in!

-- Transfer lentils to a 9x13, top with mashed sweet potatoes, and bake uncovered for 30 minutes at 350.  Top should be toasty brown (may need to broil for desired visual effect)

Northern Indian Kidney Bean Stew

This is a really easy and versatile meal -- add in chopped mushroom, cauliflower, eggplant or spinach to your liking.  Serve it over 3 cups rice, barley, or with some naan or hearty bread.

Already mixed in with the rice-- not as pretty, but you get the idea

North Indian Kidney Bean Stew
serves 6

• 3 cans dark red kidney beans, rinse and drain
• 3 TBLS minced garlic
• 1 large jumbo red onion, chopped
• 1 1/2 TBL minced ginger
• 1 TBLS dried basil
• 1 1/2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp cinnamon
• 1/2 tsp paprika
• 2 15oz cans crushed tomatoes
• 2 TBLS lemon juice
• 3 TBLS chopped cilantro

-- Combine everything in crockpot, low for 6 hours.  Add lemon juice and cilantro at end.

-- Stovetop: Saute onion with garlic and ginger.  Add dry spices and cook another 2-3 minutes until very fragrant.  Add in tomatoes and beans and simmer 30 minutes until heated through and beans start to break apart.  Add lemon juice and cilantro at end.

WF's White Bean & Kale Soup

Spring soups are some of my favorite.  Light and flavorful.  Delicious broth and add-ins.  You can create any number of great soups with the simplest ingredients and the proper spices.  This would was a total "chance" soup -- it is inspired by a soup I tasted at Whole Foods...I took the ingredient list home and just went from there.

Thankfully, it turned out great!  Add some rosemary bread and a side salad and you have yourself a wonderful springtime dinner!  This freezes beautifully and makes a great lunch, too!

White Bean & Kale Soup
serves 6

• 1 onion, chopped
• 1 TBLS minced garlic
• 2 cups chopped carrots
• 1 cups chopped celery
• 8 cups water/broth mixture (I use half and half)
• 1 can diced tomatoes, with juice
• 1 can white beans, rinsed and drained
• 1 tsp sage
• 1 tsp smoked paprika
• 1 TBLS rosemary
• 1 TBLS lemon juice
• 2 cups packed chopped kale

-- Saute onion, garlic, carrots, and celery until soft. About 7 minutes.

-- Add liquid, tomatoes, beans, and spices.  Bring to a boil, reduce heat, cover and simmer 10 -15 minutes.

-- Add kale and lemon juice and stir until wilted

-- Season with salt and pepper to taste.

White Bean Rosemary Soup

I'm always leery of soups that have so few, and simple, ingredients.  This soup, though, shines with its simplicity and is bursting with the lovely notes of fresh rosemary.  It's light, yet flavorful and very filling.  This is a perfect compliment to a hearty green salad and some good crusty bread.  Or, serve this with a main dish that is a little lacking when it comes to a protein component.

I got the recipe here and like most of Dreena Burton's recipes, tweaked it only slightly.

White Bean Rosemary Soup
serves 6-8

• 1 medium onion, chopped
• 1 1/2 cups chopped celery
• 1 TBLS minced garlic
• 2 tsp dry mustard
• 4 cans white beans, rinsed and drained
• 3 cups broth + 1 1/2 cups water
• 2 tsp finely chopped fresh rosemary
• 1 1/2 - 2 TBLS lemon juice, to taste
• salt and pepper, to taste

--Saute onion and celery in stock pot until soft

-- Add garlic and mustard and saute another 2 minutes

-- Add three cans of beans, liquid, and rosemary.  Simmer 10 minutes and puree until very smooth

-- Add the last can of beans and lemon juice and heat through.

-- Season with salt and pepper to taste.

Traditional German Barley Soup

I am part of a unique book club.  I think I've mentioned it before.  We read a book and then try to find dishes from the same origin as the book is based on.  We recently read a book based in Germany and I had a fun time looking for an authentic recipe.  That didn't contain meat.  At all.

It was quite the search, but I stumbled on a vegetable and barley soup recipe and while I most used the recipe linked (below), I also used a little bit of a recipe I found on a German food-blog (thank you Google Translator for helping me figure out what it even said!).  I feel this is probably pretty close to the real deal (minus the bacon, for which I subbed my favorite liquid smoke) and hope you enjoy.

Original recipe was found here and tweaked.

German Barley Soup

serves 4-6 (10 cups)

• 1 lg onion, chopped
• 1 1/4 cup finely chopped carrot
• 1 1/4 cup finely chopped celery
• 1 1/4 cup finely chopped leek
• 1 1/4 cup finely chopped peeled russet potato
• 1 cup barley, rinsed well
• 8 cups of water/broth
• 1 tsp marjoram
• 1/4 tsp nutmeg
• 1/2 tsp liquid smoke

-- Saute onion, carrots, celery, and leek in a large pot until soft.

-- Add potatoes, broth, barley, and spices.  Bring to a boil, reduce heat, cover and simmer for about an hour or so.  Stir occasionally.  Soup is done when barley is all soft and potatoes are starting to fall apart.

-- Add liquid smoke and stir.

-- Season with salt and pepper, if desired.