Recipes
Barley and bean soup
Barley and bean soup is a vegetarian and nutritious first course: the perfect comfort food for the coldest days.
Barley and bean soup is a rustic and nutritious dish, perfect for warming up cold winter days. Typical of the peasant tradition , this soup is rich in fiber and proteins, thanks to barley and legumes, which together create a truly enveloping mix of flavors and textures.
Ideal as a single dish, it is a healthy and tasty comfort food , which can be enriched with seasonal vegetables and flavored with fresh herbs. We love it with sage, bay leaves and rosemary . Easy to prepare and incredibly versatile, barley and legume soup is perfect to enjoy hot, accompanied by good homemade bread.
How to prepare the barley and bean soup recipe
- The night before, soak the beans . We used borlotti beans but cannellini beans, red ones or other local varieties are also good.
- The next day, first prepare chopped celery, carrot, onion and garlic after carefully removing all the odors.
- Brown it in a pan with two generous turns of oil and the aromatic herbs . If you want, you can tie them together with string to make removal easier.
- In the meantime, rinse the pearl barley under running water by placing it in a fine mesh strainer.
- Place the beans in the pan, cover with water and leave to cook for an hour .
- Then add the barley and the potatoes , peeled and cut into 1 cm cubes and continue cooking for another 30-40 minutes : both the beans and the barley must be cooked. Finally, season with salt and pepper .
- Distribute the soup onto plates, complete with a drizzle of raw oil and, if desired, some croutons .
You can speed up the recipe by using 500 g of already cooked canned beans . In this case, put them immediately after the sautéing together with the barley and cook for 30-40 minutes. If they fall apart a little, all the better: your soup will be even creamier.
A perfect variant for autumn is our barley soup with pumpkin and cabbage : quicker to prepare, it is a warm and satiating first course.
Conservation
The barley and legume soup will keep in the refrigerator, closed in an airtight container, for 2-3 days. Reheat it in a pan over low heat before serving.
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