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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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In 'Saved by Soup' by Judith Barrett Ingredients:
1/2 cup pearl barley |
2 teaspoons olive oil |
1 medium onion, chopped |
4 cups cooked red beans (can use canned that are drained and rinsed) |
4 cups low-fat chicken broth (low-fat chicken stock) or 4 cups vegetable broth, preferably homemade (low-fat chicken stock) |
salt |
1/2 cup chopped fresh parsley |
Directions:
1. In a small saucepan, combine the barley with water to cover; place over med-high heat.
2. When the water boils, decrease heat to low and simmer for 5 minutes.
3. Drain barley, rinse, and drain again; set aside.
4. Heat the oil in a 4-quart saucepan over med-high heat.
5. Add in onion; cook/stir until begins to soften, 2-3 minutes.
6. Stir in the beans and broth; bring to a boil.
7. Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
8. Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
9. Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
10. Return the beans to the saucepan with the liquid and stir well to blend.
11. Add in the barley and place over med-high heat.
12. When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
13. Stir in the parsley; season with salt to taste, and serve.
14. *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.
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