Sunday, August 17, 2008

The baby's still cooking and so am I - One Local Summer: Week 11

Despite a due date that has come and gone, and with every effort made on my part to bring this baby on, she has still not made her appearance into the world. I'm hopeful that it will happen in the next few days, since I'm so darned uncomfortable, but in the meantime I'm cooking away!

I've got a pot of soup on the stove that smells fantastic. Using tomatoes, corn, onions, garlic, and basil from my CSA box, zucchini from the front yard garden, barley from our grain CSA, and some of the meatballs that I froze from our Chileno Ranch beef, this is a very local soup.

Summer Vegetable and Barley Soup with meatballs

1 T olive oil
1 red onion, diced
2-3 cloves garlic, minced
1-2 medium zucchinis, diced
5-6 LARGE tomatoes, diced, seeded and drained or 10-12 medium
2 c. fresh corn
2 quarts vegetable stock
1 t salt
1/2 t crushed red pepper flakes
1/2 c basil, bay leaf, and a sprig of thyme (I did this like a bouquet garni, tied up to be removed from the pot)
2 c. barley, soaked and drained
1 lb. cooked meatballs
Basil and parmesan cheese to sprinkle on top of the finished soup

Saute onion and garlic in olive oil. Add zucchini, tomatoes, salt, pepper, herbs, and barley. Bring to a boil and reduce heat; simmer for 1 hr. 15 minutes or until barley is tender. Add meatballs and simmer until they're just heated through. Remove bouquet garni and serve with basil and parmesan cheese on top.

1 comment:

Sarah said...

This sounds good, too. I'm veg but think it would also work with TJ tofu meatballs. I hope the baby comes soon!