Barley & Bean Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ingredients:
4 tablespoon(s) butter |
1 large sweet onion, diced |
4 medium to large cloves of garlic, minced |
1 large carrot, diced |
2 medium stalks of celery, sliced |
4 cup(s) beef broth |
1 packet (6g) goya ham flavoring in 3 cups hot water |
3 bay leaves |
2 cup(s) pearled barley: soaked, boiled, drained |
1 can(s) (15 oz.) dark red kidney beans, drained and rinsed |
3 ounce(s) tomato paste |
1 teaspoon(s) smoked paprika |
salt, fresh cracked black pepper to taste |
1 teaspoon(s) each: dried thyme, oregano, and chevril |
Directions:
1. Melt a half stick of butter in a stock pot over low heat.
2. Add the onion and garlic and sautee over medium heat until golden, around 5 to 8 minutes.
3. Keep the lid on the pot except when stirring...
4. Add the carrots, roughly another 4 or 5 minutes.
5. Add the celery, 2 to 4 more minutes.
6. When everything seems cooked down and soft...
7. Add 4 cups of beef broth (or a fairly strong vegetable broth) and 3 bay leaves.
8. Increase the heat to medium-high.
9. Add the pre-soaked & pre-boiled barley (raw barley will simply take longer and require more broth as it will absorb some of it).
10. Add the 3 cups of GOYA ham flavored concentrate.
11. Add the 3 ounces of tomato paste and mix.
12. Add a teaspoon of smoked paprika. Mix.
13. Add the drained and rinsed can of kidney beans.
14. Add the salt, pepper, and herbs. Adjust as needed.
15. Bring to a boil, then reduce heat to maintain a strong simmer for 20 minutes or so.
16. Remove the Bay leaves. Serve with a garnish of chopped celery leaves, Italian parsley, or cilantro.
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