Barley and Bean Soup
Barley and beans is a nice combination for either soups or salads. See the salad category for the salad version of this pair. I often have cooked grains in the fridge and it’s easy to make a quick and delicious soup with them. Barley however cooks quickly so this soup can be prepared on a short notice. You can use vegetable stock but I find that chicken stock gives it a wonderful flavour.
3 tablespoons olive oil
2 cloves garlic
1 carrot, peeled and diced
1 1/2 cups barley
6-8 cups chicken or vegetable stock
1 14 oz can cannellini beans, drained and rinsed
1/3 cup flat leaf parsley, chopped
Salt and pepper
Heat olive oil in a large pot, add onion and sautée until softened. Add garlic and cook until fragrant, another minute or so. Add carrots and cook until they begin to soften.
Add barley and stock and bring to a boil. Lower heat to a steady simmer and cook until barley is cooked through but not mushy. Add more stock as necessary to make a soupy consistency.
When barley is nearly done add the beans and more stock if necessary, as well as the parsley. Continue cooking until barley is cooked through.
Serve the soup warm with a nice country bread and unsalted butter.