Barley and Mung Bean Soup with Spiced Kamut Muffins

Cooking Pot with Mixing bowl all clean and ready to go!
Last night I made some Barley and Mung bean Soup with Spiced Kamut Muffins. Here are some pictures and the recipes, with instructions…
Peeled Vegetables
Ingredients for Mung Bean Soup
2 TBS Olive Oil
1 Onion
3 Garlic Cloves
1 Sweet Potato
1 White Potato
1/2 C. Green Mung Beans
1/8 C Whole Unhulled Barley
1/2 tsp. FG (Fresh Ground) Black, Red, and White whole Peppercorns
1 tsp Sea Salt
1/2 C Oatstraw Tea
Peels from White Potato
1 TBS Sea Salt
10 Coriander Seeds
4 Cardamon Pods
In a large cooking pot saute chopped vegetables in Olive Oil until tender.
Fresh Grind the Peppercorns in a seed mill.
Soak the mung beans in boiling water for twenty minutes before adding them to the vegetables.
Fresh Grind the whole Barley in a seed mill until it is well cracked, then toss it into the soup pot. Make up the stock pot using the ingredients listed hard boiled in two quarts of water for twenty minutes. Strain this water into the soup pot when the vegetables are soft.
Simmer soup for an hour and then gently blend with a hand held blender. I just quickly blend it until the soup is thickened, but not mushy. Add in the final tsp of sea salt and let it sit for a couple minutes hot in a soup bowl. The final resting phase really incorporates the flavors of this amazing soup!
Paul and I chowed down two full bowls of soup each. Please note it is Vegan, and no animal ingredients were needed or wanted. The little bits of bean and grain made for a complete protein, and gave amazing flavor and body to the soup. By quick grinding the barley and soaking the mung beans for twenty minutes, this soup cooked up rather quickly, and did not need the hours it usually takes to soften whole barley. The simmering temperature I cooked it on was higher than a low simmer, and I did this to hurry the soup, but if you do it, you need to watch it to make sure it does not burn.
With the soup I cooked up some Kamut Muffins with a half cup of Fresh Ground Spices.
Here is a shot of the grains being ground in my electric mill:
Grinding whole Kamut
Kamut Flour
Mixing the dry ingredients in the mixer:
Spiced Kamut Muffins: (Double Batch)
4 Cups FG Kamut Grain Flour
1/2 C FG Golden Flax Seeds
10 Whole Cloves
1/4 Whole Nutmeg
1 whole Cinnamon Stick
2 C Sugar
1/2 Cup Agave Sweetner
2 C. Goat Milk
4 Organic Eggs
1 Cup White Flour
Mix dry ingredients together well, and then start adding in the wet ingredients. Add in two cups of Goats milk.
Here is a shot of my gallon of Agave – if you purchase this larger size container, the costs go down markedly – $25.00 for this gallon at Vitamin Cottage
Organic eggs give an amazing amount of high quality protein to anything you cook them with. After you add in all of the wet ingredients, just mix the dough for a minute or so until it is well mixed. This recipe was a little too wet, so I added in another cup of white flour to thicken it up. Muffin dough should be very thick.
Please note this recipe does not contain any oil, salt, or leavening. It simply does not need it. The muffins have an amazing spicy taste, and although very sweet (I’ve learned I have to add in the sweeteners to get my children to eat them), they are very nutritious.
Bought this organic cooking spray at Wal Mart.
I use an ice cream scoop to put the dough into the muffin pans, it is much quicker and gets the perfect amount of dough into the small muffin pans. One scoop for the small pans, and two scoops for the large muffin pan.
Muffin dough in the small pan with Dora the Explorer muffin paper. You have to be a little careful about these muffin papers. Jeff, who is twelve opened up his lunch one day and his friends had a field day teasing him about the Dora muffin papers. I bought them for Ben, who at three loves to watch Dora the Explorer…
Finished Muffins – Bake for 20 minutes at 350
The soup and muffins together made a wonderful meal.
Ben eating a muffin!
Jenny Hatch

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