We all tend to pack on extra pounds during the winter—it’s not just the barrage of free range treats the holidays tempt us with, but also our natural desire to stay warm and eat comfort food. The weather means longer hours inside and more excuses to hit the drive-through.
After several versions, tweaks and near misses I’ve got a new winter stew go-to that is filling, healthy and goes from ‘turn on the stove’ to ‘set the table’ in just over an hour. Bonus: this recipe makes 10 two-cup servings and is a true one-pot wonder (which makes my boyfriend happy since he is usually on dish duty).
Ingredients:
96 ounces of low sodium chicken stock (much of it will be absorbed)
1 cup split peas
1 cup pearled barley
1 cup long grain rice
4 large carrots roughly chopped
4 stalks of celery roughly chopped
2 large yellow onions diced
4 yellow potatoes roughly chopped
Optional seasonings: salt, pepper, ground coriander, chicken bouillon to taste.
Directions:
1. Fill your largest cooking pot with the chicken stock and turn on high. While waiting for broth to come to a boil chop the carrots, celery, and onions before setting to the side.
2. Once the broth comes to a boil, stir in the split peas, pearled barley and long grain rice. Turn the stove down till broth is just simmering and cover for 40 minutes while stirring occasionally.
3. Once the grains have been boiling for 40 minutes, chop your potatoes and add all of your vegetables to the simmering pot.
4. After 15 minutes, check the doneness of your vegetables and taste the broth before seasoning.
5. Serve and enjoy.
Notes: I prefer low sodium broth so that I can more easily control the sodium of my soup. I am also very generous with the cracked pepper and coriander.