Four-bean soup with barley

Posted by adm On March - 17 - 2012

How to cook Four-bean soup with barley


  • 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.

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