On Monday, October 29th a super storm named Sandy began to wreak havoc on the eastern seaboard. Meteorologists and National Hurricane Center employees had various models of where this super storm was going to hit but no one knew for sure. The main problem, Sandy was huge. She mixed with a cold front which resulted in the news people giving her names like Frankenstorm, The Perfect Storm, Superstorm, etc. I think it was the European model that showed Sandy coming right up the Delaware Bay. Tom’s family lives right on the bay. Needless to say, we were both a bit anxious waiting to see what would happen.
In a miracle of sheer luck, Sandy left the Delaware Bay mostly unharmed. Unfortunately, others were not so lucky. My favorite beach town of Ocean City, MD got beat up pretty badly, but the devastation there is nothing compared to what Sandy did to the NJ coastline. It brings tears to my eyes to look at the pictures from that area.
Americans are a resilient bunch though. They will rebuild. They will pick up the pieces and move on. But they shouldn’t need to do it alone. The Red Cross and Salvation Army are accepting donations as well as Feeding America. I get it, you may not have a lot of extra cash right now but anything you can donate counts. If your $10 donation provides even just one person with a warm blanket or a hot meal, you will have made a huge difference.
Support for Sandy is about sharing a recipe that you would make for someone in need to make them feel at home so I’ve decided to share this barley and vegetable soup. Chock full of veggies and made super filling with the barley and beans, I can only hope if I was really feeding this soup to someone in need, it would make them feel warm and fuzzy inside.
Barley and Vegetable Soup
Source: A Cookaholic Wife Creation
- 4-6 cups fat-free low-sodium chicken broth
- 2 carrots, peeled and diced
- 1 onion, diced
- 14.5 oz. can diced tomatoes, not drained
- 14.5 oz. can navy beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup peas
- 1/4 cup barley
- 1 clove garlic, minced
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 1/2 tsp. black pepper
1. Combine 4 cups of chicken broth and the rest of the ingredients into a large saucepan over medium heat.
2. Bring to a boil, then reduce heat to low and let simmer. Cook for 1 hour, stirring every 20 minutes and adding chicken broth as needed. Soup is done when the barley has plumped up. Discard bay leaf before serving.