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Home > Features > Living Well > Food > Green Cuisine > Autumn Bean and Barley Soup

GreenSense- Green Cuisine

Autumn Bean and Barley Soup



The perfect meal for a chilly, gray, November day, or any time you crave a hearty, healthy, warming soup.

-Jessica Wagener


  • 2 tsp. extra virgin olive oil
  • 2 tsp. butter
  • 2-4 tsp red wine
  • 1 large leek, sliced thin
  • 2 stalks celery
  • 6-8 cup water or veg. stock
  • 1 cup barley
  • 4 carrots, sliced
  • 2 medium potatoes, sliced
  • 2 parsnips, sliced
  • 1 1/2 cup cooked red kidney beans
  • 1/4 cup chopped parsely
  • 2 cloves (not whole bulbs!) garlic, minced
  • 3 tsp veggie chicken soup powder (available at co-op or health food store)
  • freshly-ground black pepper 2-3 cloves (not whole bulbs!) garlic, minced
  • 2 tsp tamari soy sauce
  • 1 tsp. thyme
  • salt to taste

Saute the leeks and celery in the olive oil and butter; add red wine as needed, to prevent sticking.

Add water/stock and barley. Bring to a boil, then simmer. for 1/2 hour.

Meanwhile, peel and cut up the carrots, potatoes, and parsnips. Add them to the simmering soup, along with the thyme and cooked kidney beans.

Cook for 1/2 hour, or until the veggies and barley are tender, then add parsely, garlic, veggie soup powder, and tamari.

Cook for just another minute or two- long enough to wilt the parsely, but not long enough for it to lose its bright green color.

Serve Autumn Bean and Barley Soup with a sprinkle of nutritional yeast or romano cheese, adding freshly ground pepper and more salt or tamari, if desired. With a green salad and a slice or two of dark, whole-grain bread, it's a meal. By the way, most adults will love this soup; your three year-old might need a little encouragement- We found that a couple of verses of "Oats and Beans and Barley Grow" did the trick.

 

 

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