An incredibly hearty and satisfying soup to warm up a cold rainy day. Red Bean and Barley Soup has few ingredients, easy to make and ready in under an hour. Paired with hot crusty bread, it is delicious for lunch or dinner.
Red Bean and Barley Soup
Adapted from
Saved By Soup
Judith Barrett
Ingredients:
1/2 cup pearl barley
2 teaspoons olive oil
1 medium onion, chopped
4 cups cooked or canned
(drained and rinsed) red
kidney beans
4 cups chicken or vegetable broth
Salt
1/2 cup fresh chopped parsley leaves
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onion and cook, stirring until it begins to soften, 2 to 3 minutes. Stir in the beans and broth and bring to a boil. Reduce the heat to medium-low, cover the sauce pan, and cook for 15 minutes.
Use a slotted spoon to transfer the beans and onion to a food processor and turn the machine on and off 4 to 5 times to finely chop the beans but not puree them. Scrape the sides of the bowl down and pulse the machine once or twice more. Return the beans to the sauce pan with the liquid and stir well to blend. Add the barley and place over medium-high heat. When the soup begins to boil, reduce the heat to low and simmer, stirring frequently to prevent the barley from sticking, until the barley is tender, about 30 minutes, Stir in the parsley, season with salt to taste and drizzle with a teaspoon of extra virgin olive oil.
Take it up a notch by adding crushed red pepper flakes and a dollop of creme fraiche.
follow on twitter @AnneFretz and Instagram @AnneFretz
Red Bean and Barley Soup
Adapted from
Saved By Soup
Judith Barrett
Ingredients:
1/2 cup pearl barley
2 teaspoons olive oil
1 medium onion, chopped
4 cups cooked or canned
(drained and rinsed) red
kidney beans
4 cups chicken or vegetable broth
Salt
1/2 cup fresh chopped parsley leaves
In a small saucepan, combine the barley with water to cover and placed over medium-high heat. When the water boils, reduce the heat to low and simmer for 5 minutes. Drain the barley, rinse and drain again. Set aside.
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onion and cook, stirring until it begins to soften, 2 to 3 minutes. Stir in the beans and broth and bring to a boil. Reduce the heat to medium-low, cover the sauce pan, and cook for 15 minutes.
Use a slotted spoon to transfer the beans and onion to a food processor and turn the machine on and off 4 to 5 times to finely chop the beans but not puree them. Scrape the sides of the bowl down and pulse the machine once or twice more. Return the beans to the sauce pan with the liquid and stir well to blend. Add the barley and place over medium-high heat. When the soup begins to boil, reduce the heat to low and simmer, stirring frequently to prevent the barley from sticking, until the barley is tender, about 30 minutes, Stir in the parsley, season with salt to taste and drizzle with a teaspoon of extra virgin olive oil.
follow on twitter @AnneFretz and Instagram @AnneFretz
Comments
Post a Comment