Take a couple of bags of mixed frozen vegetables and throw them into a large pot. Throw in a handful of dried barley and a handful of dried black-eyed peas. Chop an onion and several stalks of celery and a handful of your favorite greens and throw them in. Pour enough water in to keep it from getting thick. ( The beans and barley will swell tremendously.) Pour a little olive oil in for flavor and shake some soy sauce into the pot too. Add your favorite soup seasoning. I used the following dried spices: paprika, parsley, marjoram, thyme, rosemary, cayenne, black pepper and sweet basil. Get the soup boiling moderately for five minutes and then turn it down. Once the vegetables have cooked, turn it way down. The heat will merge the spices with the ingredients and a simmer is enough to cook the black eyed peas and barley. Once that’s accomplished, let the pot sit on the stove on the lowest setting. Just keep it warm. Four hours later, warm it back up again and drop teaspoons of dumplings into the soup. Here’s the dumpling recipe:
In a small bowl, sift 1 cup of whole wheat flour with 3/4 teaspoon baking powder. Set aside.
In another small bowl, combine 2 slightly beaten eggs with 1/4 cup of water, 1/4 teaspoon salt, 1/2 teaspoon paprika, 2 tablespoons of olive oil and 1 tablespoon of soy sauce.
Add teaspoons of this mixture into your hot soup. Cover and simmer for ten minutes.
Before serving the soup, do a taste check to see if it needs more soy sauce. Enjoy!
Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook and Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Available here: