I had a request for a beef and barley soup recipe, so here is my favorite.

1 lb. beef stew meat, cut into 1/2″ cubes
1 c. finely chopped onion
2 garlic gloves, minced
1 (14 1/2 oz). can diced tomatoes
1 c. chopped celery
1 c. sliced carrots
1 pkg sliced mushrooms
1 c. pearl barley
1 pkg fresh spinach
1 pkg green beans
1 can beef broth
1 can vegetable broth
1 c. water
1 c. red wine

Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients. Cover and simmer until meat is tender, about 1 hour 10 minutes.

I made this stew for lunches this week, using the last local eggplant of the season. You could definitely add different vegetables based on what is available.

1 medium eggplant, peeled — cut in 1/2″ cubes
2 c. chopped tomato
1 1/2 c. sliced carrot
1 can (15 oz.) garbanzo beans, drained
1 c. chopped onion
1 c. sliced celery
3 cloves garlic — minced
3 c. vegetable broth
1 can (6 oz.) tomato paste
1/2 t dried oregano
1/2 t dried basil
1/4 t salt
1/4 t pepper

In a crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, onion, celery and garlic. Combine vegetable broth, tomato paste, oregano, basil, salt, and pepper, and pour over vegetables. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

-Adapted from cookingcache.com

This stew made a wonderful lunch. If you like things spicy, add crushed red pepper.

1 c. dried lentils, sorted and rinsed
1 lb. butternut squash, peeled and cubed
10 small new red potatoes, cubed
1 onion, chopped
4 cloves garlic, minced
2 (14 oz.) cans diced tomatoes, with juice
1 T curry powder
1/2 t salt
2 c. water
8 oz. pkg. frozen cut green beans, thawed

Combine all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting. Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.

Last weekend’s roast turkey became this weekend’s turkey stew! I enjoyed it as written, but you may want to whisk in some flour to make it thicker.

2 t oil
2 c. sliced mushrooms
1 c. chopped onion
2 c. chopped baby carrots
1/2 c. chopped celery
12 oz. cooked turkey, cut into small chunks
1 10.5 oz. can fat-free chicken gravy
1 c. chicken broth
1/2 t salt
1/4 t black pepper
1/2 c. frozen green peas
1/2 c. frozen corn

In a large pot, heat oil and add mushrooms, onions, celery, and carrot. Cook for 10 minutes, stirring frequently. Add turkey, gravy, broth, salt, and pepper. Reduce heat to low and simmer for 15 minutes, until the vegetables are tender. Add peas and corn and simmer for 10 minutes until heated through.

-Adapted from “Quick Meals in 30 Minutes or Less”

This recipe was my very first attempt at making curry. I bought garam masala from the bulk spice section at Whole Foods.

1 T and 1 t oil
2 medium onions, chopped
2 large sweet potatoes, cut in ½ inch pieces
3 minced garlic cloves
1 T curry powder
2 t garam masala
1 medium eggplant, cut into 1” pieces
1 ½ c. green beans, trimmed and cut into 1 inch pieces
1 (14.5 oz) can diced tomatoes
1 can chickpeas, rinsed
1 ¼ c. water
½ c. yogurt

Heat 1 T oil in big pot. Add onions and potatoes, cover, and lower heat to medium. Cook for 15 minutes, stirring occasionally. Clear center of pan and add t oil and garlic; cook for 30 seconds, stirring constantly. Add spices, cook 1 minute. Add eggplant, and stir until eggplant pieces are coated, about 2 minutes. Add tomatoes, water, and chickpeas. Bring mixture to a boil, scraping from bottom. Lower heat to medium and simmer 10 minutes. Add green beans, and simmer 5 minutes. Check to ensure that potatoes are done.

Add spoonful of yogurt on top when served.

-Adapted from Cook’s Illustrated

I prefer to use a potato masher instead of the food processor, and it has a homemade texture.

1 lb. boneless pork chop, cut into ½” pieces
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 1/2 c. vegetable (or chicken) stock
3 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1/4 t ground black pepper
1 (14.5 ounce) can diced tomatoes
1 pkg. frozen spinach, thawed

In large saucepan, brown meat; add onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add stock, 1 1/2 cans of the beans, corn, and spinach; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

The pumpkin flavor is very subtle but it gives the chili a rich color. Perfect for fall!

2 T canola oil
1/2 c. chopped onion
1 clove garlic, finely chopped
1 lb lean ground turkey or beef
2 (14.5 oz) cans diced tomatoes, undrained
1 (15 oz) can pumpkin
1 (15 oz) can tomato sauce
1 can (15.25 oz) kidney beans, drained
1/2 c. whole kernel corn
1 T chili powder

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; cook, stirring frequently, for 5 to 7 minutes until tender. Add ground meat; cook until browned. Drain. Add tomatoes with juice, pumpkin, tomato sauce, beans, corn, and chili powder. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.