DF – Soups

Here are a few favorite Daniel Fast friendly soups.

This is originally called Chicken and Barley Chili.  The only difference is there’s no chicken..so we’ll just call it

BARLEY CHILI

1 c. onion, chopped          1 clove garlic, minced          3 c. water          1/2 c. medium barley, uncooked

16 oz can tomatoes, undrained, chopped (I use diced)     16 oz. no-salt added tomato sauce

14.5 oz vegetable broth (no msg, no sugar)     11 oz. can corn, drained

4 oz can green chilies, drained & chopped (I don’t use)     1 T. chili powder    1 t. ground cumin

In large saucepan or Dutch oven, cook onion & garlic in oil until onion is tender.  Add remaining ingredients. Bring to boil.  Reduce heat to low; cover.  Simmer 40 minutes or until barley is tender.  Add more water if gets too thick.

Serve with tortilla chips, sliced avacado, fresh cilantro

 

TOMATO SOUP

14 oz chopped tomatoes     olive oil     salt/pepper     1 onion     1 stalk of celery     2 cloves garlic

1 carrot     1 c. vegetable broth     1 bay leaf     1/4 c. chopped basil leaves OR 1 T. dried basil

Heat oven to 450.  Strain tomatoes, reserving juices.  Spread tomatoes on baking sheet.  Season with salt & pepper, drizzle with olive oil.  Roast till caramelized…about 15-20 minutes.

Heat oil in large pan.  Cook veggies about 10 minutes until tender.  Add tomatoes and juices, broth, & bay leaf.  If using dried basil….add here. Simmer 15-20 minutes.  If using fresh basil…add here, remove bay leaf.  Eat OR blend to desired consistency.  I blend because Jeff doesn’t like tomato chunks. Both soups will probably need to be salted.

Serve either soups with strawberry salad and dressing.  Use toritilla chips or Triscuits instead of crackers.