Bean & Barely soup (it’s better than it sounds)
Easy, easy, easy…and yes, better than it sounds. You can make this total veg, or use a meat-based broth for a different flavour.
Bean & Barely soup
1 tbsp olive oil
2 large carrots, sliced small
2 stalks celery, sliced small
1 large onion, chopped
1 box (900 m) vegetable broth
1 can (19 oz) red kidney beans (rinsed and strained). You could always throw in some chickpeas, lentils, or black beans too if you want to make this a mixed bean soup.
2 cups diced plum tomatoes (I used a large can including juice)
1/2 cup uncooked pearl barely (the recipe calls for 1/4 but I thought it was too little; plus, if you include the juice from the large can of diced tomatoes, you need more barely to “bulk” up the soup. Consider even 3/4 cup in the future if 1/2 doesn’t seem like enough.)
2 cups chopped fresh spinach (I use one pack of frozen chopped spinach instead of fresh)
Ground black pepper
I add a “heap” of fresh garlic. At least 2 cloves.
Maybe add some chili flakes if you like a bit of “heat”.
Soften onion, carrots, celery in olive oil.
Add beans, broth, barely, tomatoes – bring to a boil.
Cover to simmer for 30 mins (make sure barely is cooked).
If there’s too much liquid, you can always boil some off. This is GREAT the next day and thickens up over night.