I haven't cooked anything new in quite awhile with my busy schedule, but I had a moment this weekend and some vegetables in the fridge that needed a little love. This one was inspired by a beautiful floral friend back home in the good ol' state of O-hi-o.
4 C. Vegetable Stock
2 C. Water
1 C. Pearled Barley
1 med. Onion, diced
4 Cloves Garlic, chopped
1 lg. Sweet Potato, peeled and cubed
1 C. Shelled Edamame
1 C. Yellow Corn
1 C. Diced Tomatoes
3-5 Tricolored Carrots, chopped (orange carrots are fine, I just had these on hand and they are much prettier)
5 Kale Leaves, chopped
1/2 Orange Bell Pepper, chopped
1/2 Red Bell Pepper, chopped
1/4 C. Cilantro
2 tbsp. Brown Sugar
1 tbsp. Ground Coriander
1 tsp. Curry Powder
1 tsp. Turmeric
1 tsp. Cumin
1 tsp. Garam Masala
1/2 tsp. Cayenne Pepper
Salt and Pepper
Combine all ingredients in a large soup pot and bring to a boil. Boil for 1 minute and then reduce heat to low. Cook, covered at a simmer for about 45 minutes, or until sweet potatoes are cooked through. This will resemble more of a soup, but turn off heat once everything is cooked through and allow to thicken as it cools.
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