Perfect soup for a cold winter day, this is a balanced dish that can be used as a starter or as a whole meal.
Legumes & Barley soup
- 2 cups cooked beans mix or 1 cup of dried beans
- ½ cup orange lentils
- ½ cup pearl barley
- 3 sticks celery
- 4 mushrooms
- 1 onion
- 1 can plum tomatoes
- 2 cloves garlic
- 1 liter water
- 3 tbsp extra virgin olive oil
- 1 sprig rosemary
- 1 sprig thyme
- 3 leaves bay
- ½ stick cinnamon optional, add depth and sweetness
- 2 tbsp tomato paste
- 1 red chilli pepper
If using dried beans, soak them in cold water overnight.
Chop the vegetables and saute them with the oil and the aromatic herbs for a few minutes until the onion is transparent.
Add the beans, lentils, pearl barley and stir for a minute and then cover it with the water.
Add the tomato paste and the plum tomato and cook between 45 minutes to 1 hour.
Cook until the legumes are tender.
Remove the aromatic herbs before serving. Enjoy