Bean and Barley Soup
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Ingredients (use vegan versions):
- water
- onion, chopped, up to a cupful
- 15.5 oz. can of white beans
- 15.5 oz. can of roman beans
- 15.5 oz. can of chickpeas
- 15.5 oz. can of blackeyed peas
- 15.5 oz. can of lentils
- 1-2 cups of cooked barley, cooked according to package directions
- extra-virgin olive oil
- salt, or sea salt or Salt Sense
- dried rosemary (sprinkle to taste)
- fresh chopped or crushed garlic (to taste)
Directions:
Saute the onion, rosemary, and garlic in a fry pan, or in
the bottom of your soup pot. Should have a nice aroma.
Rinse the canned beans, peas, lentils, to remove extra
salt.
In a large pot or Dutch oven add equal quantities of the
beans, peas, and lentils. Stir. Make sure you still have a
few inches at the top -- extra beans can be reserved in
the fridge, covered, for up to a week. Or make another
batch right after!
Stir in the barley; stir in the onion mixture.Sprinkle
generously with salt, but you may need to add more
later during or after cooking. Stir in a little more oil if
desired, for flavor and to prevent sticking.
Add water till an inch or two from the top. Mix thoroughly.
Cover and cook over medium heat till heated thru,
stirring occasionally. Lower flame to prevent boilover or
burning on pot bottom if it seems imminent. Cooking
for a few extra minutes (past the heated stage) on
simmer will increase the flavor and the thickness, but
cook it too much and the beans will fall apart. If soup
seems too salty, add cut raw potato, and remove potato
after cooking a few minutes. Potato should draw out
salt.
Cool slightly and serve, add salt if needed. Goes well
with crusty Italian vegan bread, warmed or toasted. If the soup
is extra-thick, you can spread it on the vegan bread!
Extra soup can be frozen in individual servings and
heated in the microwave. Do not add extra salt before
freezing -- add more if needed when soup is reheated.
Serves: 6 or more?
Preparation time: 15 minutes
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