There are two types of people in this world – those who are soup people and those who are not. Undeniably, indisputably, I am a soup person.
I find myself turning to soup when the comforts of home are very evidently needed. When I can’t concentrate on anything besides wanting to curl up on the couch with an oversized steaming mug and sip my way to oblivion, I know it’s time. These phases of intense soup making come and go, but one constant remains – I am a soup lover through and through.
There is something quite extraordinary about taking a mere handful of humble pantry staples and creating something entirely soul satisfying. It’s often a leisurely process – the sweating of aromatics, the simmering of stock, the gentle and quiet reduction and intensity of flavour that only patience and time can create. Consuming it is also a slow process as you simply cannot rush your way through a hot bowl of redemption – you must tread lightly.
The soup below is not of the creamy silken variety. While I admire and appreciate those incarnations as well, this time I needed something much more – rustic home fare. I needed a reminder that soup, and food in general, can be transforming – that no matter how little you have or how restless you feel in your current circumstance, comfort can still be found – and quite easily. This soup is special to me not only owing to all of the above, but because it is also a perfect example of how the rhythm of cookery can be a comfort. After making this soup many times in the past, I know that I can now stand at the stove, barely thinking – sometimes shattered within, and still produce a pot of soothing, undemanding sustenance.
I hope you benefit from this soup as much as we do here in our little home.
Vegetable Barley Soup
1 – 1 1/2 cups pearl barley
A good splash of olive oil
1 large yellow onion – coarsely chopped
3 cloves of garlic – thinly sliced
2 sticks of celery – coarsely chopped
2 medium carrots – coarsely chopped
2 bacon slices – coarsely chopped
4 large tomatoes – blanched, peeled and coarsely chopped
4 cups of vegetable stock
2 cups of chicken stock
1 teaspoon of sugar
Fresh italian parsley – chopped
1/4 cup tomato paste
(1) Cook pearl barley according to directions on package. Set aside.
(2) Heat the olive oil in a large soup pot. Add the bacon and cook until crisp. Set aside.
(3) Add the onion, garlic, carrot and celery to the remaining oil in the pot and sweat until just tender.
(4) Add the tomato and cook, stirring, for five minutes or until the tomato is soft.
(5) Stir in the pearl barley, stock(s), sugar, parsley, reserved bacon and tomato paste. Bring to a boil. Reduce the heat and simmer, covered, for about 1 1/2 hours. Season to taste.
* Can be made and frozen for up to 2 months.
** You can use a combination of vegetable stock, chicken stock, or whichever stock you prefer.
*** You may need less tomato paste. Add and taste as you go.
There’s something to be said about seasonality – that is, cooking with echoes of the current season and embracing all that is resonate. Autumn, of course, means pumpkins and nutmeg, apples and cinnamon, squash and sage.
The crisp air reintroduces the warm breath of the oven back into the home. It welcomes back hearty breakfasts laced with leisure, proteins cooked low and slow, root vegetables, herbs and stock that are simmered gently and eventually find their way into a warm and welcoming bowl.
I am not one to shy from tradition. In fact, I adore everything that it brings. And while I might not be the first person to run out to the store for fresh pumpkins in which to make their own puree, or even stockpile the canned variety for the weeks ahead, I do recognize the value of accepting convention and, ultimately, the predictable.
I woke this morning earlier than expected, to an unusually cold floor underfoot – windows were wrapped up in a blanket of frost and the kitchen stood blissfully still in the early morning light. The rush of the day was just starting to take shape outside and I understood, then, the value of tradition – the routine of it all.
Much like my need for a steaming-but-not-too-bitter-cup-of-coffee as I first rise each morning, tradition brings with it the comfort of anticipation, reliability and consistency.
And so I decided to make a batch of granola just as I have done many times in the past. Only this one would be flavored with pumpkin, and it would be laced with the spices of the season – cinnamon, nutmeg, clove. It would be a sweet and salty reminder of the reassurance that predictability can bring.
I urge you to try your hand at this recipe. It is one of my favorite granola recipes to date and, truly, there are few things as encouraging as having your own home made granola waiting for you in the morning.
4 Cups Old Fashioned Rolled Oats
1 Cup Pumpkin Seeds – Natural and Unhulled
1/2 Cup to 3/4 Cup Pecans – Chopped
1 1/2 teaspoons Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Clove – Ground
1/2 Cup Dark Brown Sugar – Packed
1/2 to 3/4 Cup Pumpkin Puree
1/2 Cup Applesauce – Unsweetened
3 tablespoons Maple Syrup
A good pinch of sea salt – preferably Maldon
(1) Preheat oven to 300F
(2) In a large bowl mix all dry ingredients well to combine. (Oats, nuts and spices)
(3) In a second bowl, mix all wet ingredients well to combine. (Pumpkin, applesauce, brown sugar and syrup)
(4) Add the wet ingredients to the dry ingredients and mix until well combined. If too dry, add more applesauce or pumpkin puree. Spread onto baking sheet and sprinkle with the sea salt. Bake for 40-60 minutes, stirring every 15 minutes or so. Bake until granola is golden, dry and starts to form small clusters.
(5) Store in an airtight container. Serve with cold milk, yoghurt, or use as a topping for ice cream.