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Today's recipe: Bean & Barley soup - Elf M. Sternberg
Today's recipe: Bean & Barley soup
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 1 handful fresh basil
  • 1 tbs olive oil
  • 1 can pinto beans, rinsed.
  • 32 oz. chicken broth
  • 1/2 cup pearl barley
  • salt & pepper to taste

Rinsing the beans removes most of the proteins that lead to bloating.

In a large saucepan, saute carrot, celery, and onion in olive oil over medium-high heat until the onion glassy, about five minutes. Add basil until it wilts slightly, then add the broth and beans. Bring to a boil, then reduce the temperature and let simmer for half an hour. Add the barley, and simmer for another 25 to 30 minutes. Add salt and pepper to taste, and serve with warm, crusty bread.

Yamaraashi-chan loved it, Lisakit said it had too much celery, and Kouryou-chan was, well, Kouryou-chan. I liked it a lot, myself, and I'm glad there are leftovers.

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