Barley and Bean Soup
Barley and Bean Soup
Rating: (1 rated)
  • 1 onion, chopped
  • 1 tbsp (15 ml) olive oil
  • 1 clove garlic, finely chopped
  • 1 tsp (5 ml) ground turmeric
  • ½ cup (95 g) dry green lentils, rinsed and drained
  • ½ cup (105 g) pearl barley, rinsed and drained
  • 6 cups (1.5 litres) vegetable broth
  • 6 cups (140 g) baby spinach, chopped (see note)
  • 2 cups (90 g) lightly packed cilantro, chopped
  • 2 cups (90 g) lightly packed fresh parsley, chopped
  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  • 1 can (19 oz/540 ml) kidney beans, rinsed and drained
  • Salt and pepper
  • Preparation
  • In a large saucepan over medium-high heat, brown the onion in the oil. Add the garlic and turmeric. Continue cooking over medium heat for 2 more minutes, stirring constantly. Add the lentils and barley. Coat well with the onion mixture. Season with salt and pepper.
  • Add the broth and bring to a boil. Cover and simmer for about 40 minutes or until the barley is tender.
  • Add the spinach, herbs, chickpeas and kidney beans. Cook for 10 more minutes.
  • Description
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