Tag Archives: baby spinach

Bean and Barley Soup

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I made this soup on a very cold day earlier this month and it was just what I needed to warm up! Not only did it feel good to have a hot bowl of soup on such a cold day, but it was great eating something healthy, especially after all the rich holiday foods and sweets I had been indulging in.

This is a veggie soup with lots of good things in it like carrots, celery, onion, red kidney beans, tomatoes, baby spinach, and some pearl barley–all cooked in a vegetable broth. It’s easy to make, tastes great,  and is low on calories. So if you’ve made a new year’s resolution to eat healthier, you’ll have to try this out!

BEAN AND BARLEY SOUP by NancyC, adapted from Homemade Soups Made Simple

Makes 6 servings, about 170 calories per serving

  • 1 1/2 Tablespoons olive oil
  • 1 1/4 cups chopped or sliced carrots
  • 1 1/4 cups sliced celery stalks
  • 1 1/4 cups chopped onion (about 1 large)
  • 1 clove garlic, minced
  • 3 1/2 cups vegetable broth
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1/4 cup uncooked pearl barley (I used Quaker® Quick Pearled Barley)
  • 2 cups firmly packed chopped fresh baby spinach leaves
  • salt and pepper, to taste

Heat oil in a 4-quart saucepan over medium heat. Add the carrots, celery, onion, and garlic. Cook and stir until vegetables are tender, about 10-15 minutes.

Stir in the broth, beans, tomatoes, and barley. Heat to a boil, then reduce heat to low. Cover and cook 30 minutes or until barley is done.

Stir in chopped spinach leaves and season to taste with salt and pepper, if desired. Cook until spinach is tender.

Soup makes a great meal when it’s cold out, and I think homemade soup it so much better than any you can buy. Do you like having soup in the winter too? What’s your favorite kind of soup to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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Green Pistachio Smoothie

ncGreenPistachSmthienm Because of St. Patrick’s Day, I’ve been seeing lots of green when it comes to recipes the last few weeks! A lot of them have pistachios as an ingredient, and I love pistachios! So I thought I’d try them in a smoothie. A green smoothie, of course, with a healthy blend of milk, yogurt, honey, frozen banana, baby spinach leaves, and pistachios. It’s a lightly sweet, creamy smoothie that doesn’t taste super-spinachy. If you’re put off by green smoothies, you might want to give this one a try–it has less of a veggie taste than others I’ve had. You do have to do a wee bit of planning ahead to make this by putting a banana (or half of a banana) in the freezer the night before you make it, but otherwise this is super quick and easy to make!

GREEN PISTACHIO SMOOTHIE by NancyC Makes 1 (10-ounce)  serving

  • 1/3 to 1/2 cup low-fat milk (or use soy milk; use 1/3 cup if you want a thicker smoothie)
  • 1/3 cup plain or vanilla Greek yogurt (or use soy yogurt)
  • 1 Tablespoon honey
  • 1/2 medium frozen banana, broken into chunks
  • 1/2 cup well-packed baby spinach leaves
  • 2 Tablespoons coarsely chopped pistachios (plus a little more for sprinkling on top)

In a high-speed blender or food processor, add all ingredients and blend until smooth and creamy. Pour into a glass, top with a light sprinkling of pistachios, and serve. Makes about 10 ounces.

Have you made any green smoothies? Do you have a favorite recipe for one? Hope you are having a Happy St. Patrick’s Day!

Linked to Let’s Get Real Friday, Inspire Me Monday, Sunday Showcase, Full Plate Thursday.

Tropical Spinach Smoothie

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In my last post, I shared a recipe I had made with OrganicGirl Super Greens, the Super Greens Fiesta Salad, and now I’ll be sharing a another recipe I made with OrganicGirlWinnersOrganicGirl Baby Spinach, the Tropical Spinach Smoothie. But first, I’ll tell you who the 5 Giveaway winners are from the OrganicGirl Greens giveaway on that salad post!

Congratulations to Jhuls (comment #7), Keshakeke (comment #10), Deal Housewife (comment #20), Table of Colors (comment #24), and Rachel (comment #33)! I’ll be emailing each of you to let you know in case you don’t happen to see this and will give your email to OrganicGirl so they can contact you about delivering your greens!

Thanks so much to all of you who participated in the giveaway! I wish you all could have won some greens, but as a consolation prize, here’s a recipe for a spinach smoothie that I think you’ll really like! This is a wonderful smoothie–it’s thick but not too thick. It’s sweet but not too sweet. It tastes great and it’s very, very healthy. And it’s an easy, tasty way to add more spinach to your diet.

TROPICAL SPINACH SMOOTHIE by NancyCreative, adapted from OrganicGirl

Makes 12 ounces, enough for 1 large or 2 small servings

  • 1 1/2 cups (well packed) OrganicGirl Baby Spinach (or substitute Baby Kale or Super Greens mix)
  • 1/2 cup orange juice
  • 1/2 of a small to medium size banana
  • 1 cup frozen mango
  • 1 Tablespoon honey

Put all ingredients in a high-power blender and blend on high until smooth. Pour into a glass (or glasses) and serve.

Have you made smoothies with spinach before? What other kinds of recipes do you like to use spinach in?