Hearty Vegetable Soup

Main Course Suggestions with Hearty Vegetable Soup

Meat

Deli Meatloaf Serve with Steamed Green beans and Cauliflower Mash

Fish

Salmon Niçoise

Vegetarian

Cast Iron Skillet Pizza

Vegan

Red Beans and Rice

Bring all the hostages home.

After changing to a diet for my acid reflux, I felt sorry for myself. So many of my ingredients were no longer available to me from onions, garlic and tomatoes to the many spices I love using. I was in the produce department, gazing at the “forbidden” veggies when a man looked sympathetically at me. “Can you afford to buy your food?”

I realized he had misunderstood my hesitation. I assred him that fortunately I was able to buy my food. I returned to his comments many times as I complained to family and friends, as I struggled with my menus and blog choices. What was I going to eat? But I was blessed because I can afford to buy food, albeit with a more limited repertoire, at least for now. So less complaining!

It took a lot of experimentation and patience, but I finally was able to come up with a soup that tasted good without onions, garlic or many spices. And here it is!

Using fennel in place of onions, radishes in place of garlic and some tasty veggies, barley, pasta and herbs, a good, hearty soup can be made.

#Soup #GERD #Vegan

Hearty Vegetable Soup

2 tablespoons olive oil, more if needed

1 small fennel bulb, thinly sliced

1 small turnip, thinly sliced

2 stalks celery, chopped

1 potato, skin on, cubed

1 carrot, chopped

1 radish, chopped

1 cup barley

1 cup frozen peas

1 cup frozen spinach

1 cup pasta of your choice

8 cups stock of choice

1 teaspoon dill

3 sprigs of fresh parsley or 1 teaspoon dried parsley

3 sprigs of fresh thyme or 1 teaspoon dried

1 sprig of fresh rosemary or ½ teaspoon dried

1 teaspoon salt

In a soup pot, add the olive oil and warm over medium heat. Add the fennel, turnip, celery and potato and sauté for a few minutes. Add the carrot, radish and stock. Add barley.
Bring the soup to a boil and then lower to a simmer. Cook for about 30 minutes or until the vegetables and barley are forked tender. Add the peas and spinach.
While the vegetables are simmering, cook the pasta according to package directions.
When the vegetables are soft, add the pasta. Adjust the seasonings. Get your bowl ready to eat. Add a nice crusty piece of bread such as a baguette (https://expandthetable.net/so/dbPJoLtNZ?languageTag=en ) or a Rustic Italian Loaf (https://www.expandthetable.net/rustic-italian-loaf ) for a wonderful lunch or light dinner.

Expandthetable suggestions

Add vegetables: Add other vegetables of choice

Stock: Use a vegan stock to keep the soup vegan or a chicken or bone broth for a meat soup.

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