Showing posts with label smoked salt. Show all posts
Showing posts with label smoked salt. Show all posts
Sunday, November 5, 2006
SMOKIN' PEAS, BEANS, BARLEY, AND GREENS SOUP
One of the products I brought home from my last trip to Portland OR was smoked salt, which I had never heard of before. I bought some Salish (alderwood smoked) sea salt. I was anxious to try it so I made the following soup, which is very low in calories and so inexpensive to make-- very homestyle and a longtime favorite. I thought a smoky flavor would compliment it, and it did. Only 1/2 a teaspoon in the pot really added a lovely flavor.
Printable Recipe
BRYANNA’S SMOKIN’ PEAS, BEANS, BARLEY AND GREENS SOUP
Serves 6
5 cups tasty vegetarian broth
2 medium onions, minced
3 ribs celery, with leaves, chopped
1/2 cup dried green or yellow split peas, rinsed
1/4 cup dried black-eyed peas, rinsed
1/4 cup pearl or pot barley
1 bay leaf
3 cups chopped greens of any kind (chard, rapini, Chinese broccoli, collards, kale, mustard greens, etc.)
2 carrots, chopped
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. smoked sea salt (or use regular salt with a bit of liquid smoke)
freshly-ground black pepper to taste
Optional garnish: smoked pimenton/paprika (sweet or hot)
Mix the broth, celery, onions, split peas, black-eyed peas, barley, and bay leaf in a large pot. Bring to a boil, then turn down, cover, and simmer for 1 and 1/2 hours.
Add the greens, carrots, basil, and thyme. Simmer about 1/2 an hour longer, or until the carrots are tender. Add the smoked salt and freshly-ground black pepper to taste.
Serve hot.
Nutrition (per serving): 155.8 calories; 4% calories from fat; 0.9g total fat; 0.0mg cholesterol; 49.6mg sodium; 606.3mg potassium; 30.8g carbohydrates; 8.5g fiber; 4.3g sugar; 22.3g net carbs; 8.4g protein; 2.4 points.
Enjoy!
BRYANNA’S SMOKIN’ PEAS, BEANS, BARLEY AND GREENS SOUP
Serves 6
5 cups tasty vegetarian broth
2 medium onions, minced
3 ribs celery, with leaves, chopped
1/2 cup dried green or yellow split peas, rinsed
1/4 cup dried black-eyed peas, rinsed
1/4 cup pearl or pot barley
1 bay leaf
3 cups chopped greens of any kind (chard, rapini, Chinese broccoli, collards, kale, mustard greens, etc.)
2 carrots, chopped
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. smoked sea salt (or use regular salt with a bit of liquid smoke)
freshly-ground black pepper to taste
Optional garnish: smoked pimenton/paprika (sweet or hot)
Mix the broth, celery, onions, split peas, black-eyed peas, barley, and bay leaf in a large pot. Bring to a boil, then turn down, cover, and simmer for 1 and 1/2 hours.
Add the greens, carrots, basil, and thyme. Simmer about 1/2 an hour longer, or until the carrots are tender. Add the smoked salt and freshly-ground black pepper to taste.
Serve hot.
Nutrition (per serving): 155.8 calories; 4% calories from fat; 0.9g total fat; 0.0mg cholesterol; 49.6mg sodium; 606.3mg potassium; 30.8g carbohydrates; 8.5g fiber; 4.3g sugar; 22.3g net carbs; 8.4g protein; 2.4 points.
Enjoy!
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