I made up this recipe as I went along and it turned out YUMMY. Note: It’s spicy. Tame down to suit your taste.
2 tsp of death sauce
1 can of black beans
1 can of corn (whole kernel not creamed)
3 large carrots
2 celery stalks
2 large potatos
two large garlic cloves
4 cups veg broth
1 cup water
1/4 cup coconut milk
2 cups strained tomatos (I use Unico from Superstore)
1/4 cup pearl barley
salt & pepper
1 tsp hot pepper flakes (more or less to taste)
1 medium onion
1 teaspoon fish sauce
1 tablespoon of Thai Red Curry Paste (Brand is Blue Dragon)- find it at Sobeys or Superstore in the ethnic food section tip: I use it all the time to mix with stir fry, mix into different sauces, as a chicken marinade, etc)
*Don’t eliminate the Thai Curry, Fish Sauce OR garlic otherwise you just have a big bowl of BLAND!
chop potato into cubes
drain and rinse the corn and black beans
chop the garlic
chop the onion
Chop the celery
Rinse and drain the barley
Add broth, tomato base, coconut milk, fish sauce and thai curry and about a cup of water to a large pot. Add the chopped vegetables. Bring to a boil then turn down to medium or simmer.
Add the salt, pepper and pepper flakes and barley. Mine took about 1/2 hr to cook. Can also be done in the crockpot on low setting three or four hours.
Made some biscuits while soup was simmering.
It seems like there are a lot of fussy ingredients but they really make the soup. None of it (except the fish sauce) is very expensive and once you’ve got it in the house you can use the stuff for a variety of recipes.