Gwumpki Soup- I was raised in a Polish household so I certainly will make this!
to get nutrition info, we need to enter this in the SP nutrition tracker.
Serves: 8 Preparation Time: 25 minutes
1 cup unhulled barley
2 large onions, chopped
3/4 cup garlic, roughly chopped
1/4 cup red wine
1 pound mushrooms (cremini or button), sliced
1 large head Napa cabbage, cut into 1 inch chiffonade
3 tablespoons dried dill
2 tablespoons caraway seed, crushed in a mortar
2 teaspoons dried oregano
1 tablespoon paprika
1/2 teaspoon red pepper flakes
3 cups diced tomatoes
3/4 cup no-salt added tomato paste
12 cups no-salt-added vegetable stock, divided
4 cups cooked giant beans (Gigantes or giant Peruvian limas) or other white bean
Freshly ground black pepper
Toast the barley on the stovetop over medium heat in a large saucepan until it has a nutty aroma. Carefully add 4 cups vegetable stock (it will splatter) and bring to a boil. Cover and simmer for 30 minutes or until tender.
In a large soup pot, sauté the onions and garlic in the red wine until translucent and lightly browned. Add the mushrooms and Napa cabbage and continue cooking until the mushrooms have released their juices. Add the spices and sauté for another minute or two. Add the diced tomatoes, tomato paste and remaining 6 cups of stock and bring to a boil. Add the barley and simmer for 20 minutes, adding the beans after about 10 minutes. Remove from the heat and let sit for an hour to let the flavors mingle. Reheat desired amount and refrigerate unused portions.