Frugan: Southewestern Veggie, Barley and Black Bean Soup & Oats

Soup oh soup how I love you! It is truly the best of all worlds. Where else can a few ingredients come together and create such a comforting dish with so little effort? 

The other day, I cooked up a pound of dried beans. $.99 sure goes a long way! From 3 Ingredient Veggie Burgers, to Black Bean Hummus, Sugar Free Chocolate Energy Balls, Chocolate Hummus and now the finale, Southwestern Vegetable Barley Black Bean Stew! Beans are a frugal gals best friend ever. 

This stew is full of fun textures from the barley and corn and super spicy ( you could leave out the habanero and optional chipotle if you're senstive to heat) The sweet potato compliments the heat and the cabbage rounds everything out. I only wish I had made a batch of my Gluten Free Cornbread to go with it! 

 Southwestern Veggie, Black Bean and Barley Soup

• 2 T EVOO
• 1 t cumin seeds
• 1 t coriander
• 2 T chili powder
• pinch oregano
• 1 large onion, diced
• 1 habanero pepper
• 8 cloves garlic
• 1 t Tony’s Creole seasoning
• 1 medium sweet potato, medium chop
• ½ c dry barley
• 1 c cooked black beans
• 4 c water
• 14 oz canned tomatoes
• 2 c corn
• 3 c cabbage or green of choice
• 2 T apple cider vinegar or juice of 2 limes
• 1 c cilantro
• 2 T nutritional yeast
• Optional: 1-2 canned chipotle if you like a spicy, smoky flavor
• Salt/Pepper to taste

Method:

1. Sauté veggies and spices over medium heat for 10 minutes. Add water if needed to keep veggie from sticking
2. Add the sweet potato, barley, beans and water. Bring to a boil
3. Turn heat down to medium, cover and simmer for an hour or until barley is cooked
4. Stir in tomatoes, greens vinegar, cilantro and nutritional yeast
5. Taste and adjust seasoning

I've already eaten this for two mini meals and have at least 6 cups left! 

This morning, I made some really delicious oatmeal. I love adding psyllium. The extra fiber keeps me full for a long time and I don't mind the texture in oats. I cooked 1/2 c oats in 2 c water with stevia, nutmeg, lemon zest, cinnamon and raisins. While the oats were cooking, I took some Whole Soy Unsweetened Soy Yogurt ( which was given to me to review, look for that post coming up soon ), chia seed, maple extract, nutmeg and stevia. I allowed it to thicken up while the oats were cooking then stirred it just before serving. Oh so good! 

This is good both hot and cold! I am sooooo looking forward to summer so I can enjoy colder foods again! 

Do you have a favorite outside of the box oatmeal flavor?