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Bean and Barley Soup

  • 4servings
  • 308calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dried borlotti or pinto beans

  2. 1 tablespoon olive oil

  3. 2 cups finely chopped red onion

  4. 1 cup finely chopped fresh flat-leaf parsley

  5. 1/2 cup finely chopped celery

  6. 1/2 cup finely chopped carrot

  7. 1/2 cup chopped fresh basil

  8. 9 cups water

  9. 2 cups organic vegetable broth (such as Swanson Certified Organic)

  10. 2 bay leaves

  11. 1/3 cup uncooked pearl barley

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon freshly ground black pepper

  14. 1/2 teaspoon hot sauce

  15. 2 tablespoons grated fresh Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Wipe pan dry with a paper towel.

  2. Heat oil in pan over medium-high heat. Add onion, parsley, celery, carrot, and basil; cook 3 minutes, stirring frequently. Add beans, 9 cups water, vegetable broth, and bay leaves; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves.

  3. Place 3/4 cup beans and 3/4 cup cooking liquid in a blender; process until smooth. Return pureed bean mixture to pan. Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until barley is done. Ladle soup into individual bowls; sprinkle with cheese.

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