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

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.

Ingredients
Preparation

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.