Another quiet Halloween has come and gone. We don't get trick or treaters here in our neighborhood. I'm not even sure we have kids in our neighborhood. Once in a while I'll see a couple walking down the road or riding their ATV's at top speed kicking up dust in the summer. I'm not sure they even live close by. Either way, they don't go trick or treating apparently. Maybe our long driveway intimidates them, or maybe our three dogs that weigh a total of 275 pounds. I don't really see many kids trick or treating in town either. Usually it is just too darn cold. This year wouldn't have been so bad, it was probably in the 30's last night (above zero). We did get our required Halloween snow last night though. Don't get me wrong, I love the unseasonably warm temperatures, but this year has just been a little discomforting. No matter what, we all like to complain about the weather; too hot, too cold, too much
snow, not enough snow. These days you never know what to expect.
Now that the temperatures are finally cooling down we are officially in "soup season". I think I would eat soup for dinner every night in the winter if given the chance. I love everything about soup, the smell of it simmering on the stove all afternoon, the fact that it is warm and filling after walking the dogs, and there is usually at least enough left for lunch the next day if not a second dinner. The perfect winter meal.
This original recipe called for pearl barley, but I couldn't find any in Fairbanks. I looked in three places where the bulk bins were empty and I couldn't find it anywhere else in the store. The brown rice was a perfect substitute, but I bet quinoa would be great too. Also, if you want to give this soup an extra kick, substitute
Maple Chipotle Sauce for the tomato paste. Warm and Spicy, perfect!
