Barley and Bean Soup

Barley and Bean Soup

  • Preparation 15 min
  • Cooking 1 h
  • Servings 6
  • Freezes Yes

Our Barley and Bean Soup (traditionally called ash e jow) will take your taste buds on a trip to the Middle East. But this rich, hearty soup garnished with fresh mint and Greek yogurt is most satisfying after an autumn afternoon spent outdoors.

Featured in RICARDO Magazine FALL 2015 (p. 94)
  • Vegetarian
  • Nut-free
  • Egg-free

Categories

Ingredients

  • Soup

    • 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
  • Garnish

    • 1 clove garlic, chopped
    • 1 tbsp (15 ml) olive oil
    • 1/3 cup (15 g) chopped mint leaves
    • Plain Greek yogurt or lemon wedges, to taste

Preparation

  • Soup

  • Garnish

Note from Ricardo

To save time, chop the spinach with the herbs in the food processor.

Personal Note

To help you with this recipe

RICARDO Digital Rice Cooker

RICARDO Digital Rice Cooker

69.99 $

This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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