Four-bean soup with barley
On March - 17 - 2012
Ingredients:
- 1 tbs olive oil
- 1 onion, roughly sliced
- 3 garlic cloves, sliced
- 1 celery stem, roughly shredded
- 1 carrot, roughly sliced
- 3 thyme sprigs
- 1/2 cup (105g) pearl barleycorn
- 2 cups (500ml) salt-reduced vegetable strain
- 2 x 400g cans four-bean mix, rinsed, knackered
- 400g can chopped tomatoes
- 1/2 cup finely sliced flat-leaf parsley leaves
How to:
Heat the oil in a big, deep saucepan over low passion. Add the onion, ail, celery, carrot and thyme, and make, stirring, for 8-10 minutes until onion is subdued. Add the barley and stir to coat in the onion assortment. Add the vegetable stock and 1 l (4 cups) weewee, then bring to the roil. Reduce heat to medium-low and simmer for 20 minutes or until barley is slightly bid.
Add the beans and tomato, and stir to commingle. Bring back to a simmer and cook for a advance 15 minutes or until barley is soft. Dish in bowls sprinkled with parsley.