Spicy Sweet Potato and Barley Soup

This hearty Spicy Sweet Potato and Barley Soup is a meal in itself. Sometimes we choose to include a green salad before eating soups and sometimes a bowl of soup with some bread suffices. Keep in mind we always make enough for a second bowl. If you have some extra barley or rice on hand and are looking to make an easy and quick meal, then this might be what you are looking for. I decided to prepare this soup ahead of time and then transfer it into a crockpot at which time I added the cooked barley. The soup had time to thicken for about 2-3 hours before we sat down for our dinner meal.We do not include much meat in our food choices so this was a nice change.

Ingredients

1 lb ground beef (optional: other clean meats such as venison)

1 big onion chopped

8 cups water

3 medium to big sized sweet potatoes, diced to bite sized pieces

3 -4 big tomatoes diced or 2 14 ounce cans tomatoes

Black pepper to your taste

1 tsp salt or more to your taste

Cayenne pepper to your taste

Chili pepper to your taste

Other herbs such as basil, oregano, parsely can also be added

2 cups cooked barley

• Using a big pot which will hold at least 8 cups of water, add meat and brown, then drain off any fat.
• Add chopped onion and sautée for a few minutes.
• Add water, diced sweet potatoes and tomatoes, salt and spices. Bring the water and ingredients to an almost boil and then quickly reduce heat to medium and simmer about 20 minutes or until potatoes are tender.
• Add barley to soup and let simmer for maybe ten more minutes or until barley has acclimated to desired soup heat. Add more spices if you desire more spicyness.  I like to add Braggs Amino Acids in my bowl just before eating.

We are a family of 4 (with two growing teens) and we have enough for two meals.


Humble yourselves in the sight of the Master, and He shall lift you up. James 4:10 

This recipe is shared with
Tuesday Twister at GNOWFGLINS
Pennywise Platter at The Nourishing Gourmet 

Much love ~ Carmen