Barley and Bean Soup

Name: Barley and Bean Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 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; 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

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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

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
- 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.
Garnish
- Meanwhile, in a small skillet over medium-high heat, brown the garlic in the oil. Add the mint and mix thoroughly.
- Divide the soup into serving bowls. Serve with a dollop of yogurt or a lemon wedge, and top with the mint garnish.

Note from Ricardo

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

Personal Note

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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Barley and Bean Soup

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