Barley and Bean Soup


Barley and Bean Soup

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author: Bhavna

Ingredients

  • Barley cereal 1/2 Cup (8 tbs)
  • Beans/Canned beans 2/3 Cup (10.67 tbs), boiled
  • Vegetables 500 Gram , chopped (Onions, tomatoes, carrot, mushrooms and spinach can be used)
  • Crushed tomato 1/4 Cup (4 tbs) (Optional)
  • Vegetable stock 3 Cup (48 tbs)
  • Garlic 1 Tablespoon , minced
  • Olive oil 1 Tablespoon
  • Crushed red pepper 1/2 Teaspoon
  • Italian seasoning 1/2 Teaspoon , dry
  • Salt To Taste
  • Sugar To Taste (Optional)
  • Water 1 Cup (16 tbs)

Instructions

MAKING

  • 1. In a pot boil water. Into the boiling water add salt and add in the barley. Give it a stir. Cover and simmer for about 10 minutes. For the first 5 minutes leave the lid half open, after 5 minutes cover it completely and let it cook.
  • 2. Meanwhile chop vegetables of your choice such as onions, tomatoes, carrots, mushrooms and spinach.
  • 3. In a pot heat olive oil, add the garlic and onions. Cook the onions till they turn golden brown in color and then add the carrots, stir for a minute and add the mushrooms. Stir for another minute.
  • 4. Add the tomatoes and stir. Cook closed for a while, then add salt, crushed pepper, dry Italian seasoning and the crushed tomatoes. Cook with the lid half covered for a few minutes.
  • 5. Add the vegetable stock and stir. Also add the beans, cooked barley and the chopped spinach. Cook half covered.
  • 6. Once done turn off the heat and add the sugar, which helps to balance the flavors.

SERVING

  • 7. Serve warm.

TIP

  • If you do not have vegetable stock you can use water instead and puree a small portion of the cooked vegetables and add it to the simmering broth to thicken it slightly.