into the mid – 60’s during the day and dipped into the low 50’s at night.
I hear what you’re saying …”She calls THAT winter?!?” Well, that’s how our winters are. Believe me, I’ve shoveled
enough snow during my years in New Jersey, so I delight in the south’s version
of this season!
make some stick-to-your-ribs soup. I prepared Kale and Pearl Barley Soup to satisfy our tummies and our souls.
|Kale and Pearled Barley Soup topped with Crumbled Feta Cheese
Click the Read More link for the recipe
Swiss chard may be substituted)
as Northern beans or Cannellini beans)
begins to shimmer. Place carrots, onion, celery, and garlic in pan; cook and
stir 3 minutes.
|Pearled Barley (aka Shelled Wheat or Dzedzadz) is sold in Middle Eastern stores.|
Stir in broth, diced tomatoes with its juice, pearled barley,
oregano, salt and pepper; bring to a boil.
Reduce heat to medium-low and cover;
simmer, stirring often, for 35-40 minutes, or until barley begins to soften. (NOTE: Farro and
regular barley might take less time to cook.)
|Soup in progress|
Stir in kale and white beans;
cook another 10–15 minutes or until barley and kale are tender.
You will have to add
more broth as the soup cooks, as the barley will absorb quite a bit of liquid – otherwise this will become Kale and Pearled Barley Stew, which is not a bad thing!
Stir in lemon zest and juice.
top with crumbled Feta or Parmesan cheese, if desired.