C from Ohio USA writes:
“Do you have a recipe for a barley vegetable soup?”
“Not exactly. But I do have this one that has an assortment of dried beans, including barley. It’s one of the first recipes I ever wrote and tested, way back in the late ’80’s. I also like to add a tiny handful of rice or risoni pasta towards the end of cooking, or some broken vermicelli. It’s very adaptable. Add any vegetables you like. Sliced pepperoncini is nice. If I was having this now I would add a big handful of fresh basil leaves and drizzle some rich green extra virgin olive oil over the top. Oh, and gratings of my kosher parmesan. The photo above has fresh baby broadbeans as well. Where’s that crusty bread?”
This traditional homestyle soup is a nutritious meal in itself. The whole grains are rich in iron, B vitamins, and protein; the vegetables are rich in A and C vitamins. Serve the soup with bread and salad. Serves 4 – 6 persons.
1/4 cup kidney beans
1/4 cup yellow split peas
1/4 cup split mung beans
1/4 cup pearl barley
3 tablespoons unsalted butter, or olive oil
3/4 teaspoon yellow asafoetida powder
1 medium carrot, diced
1 medium celery stalk (with leaves), diced
1 medium potato, scrubbed and diced
1/2 medium turnip, diced
1 medium tomato, peeled and diced
2 litres/8 cups water
1/2 teaspoon mixed dried herbs, or fresh herbs of your choice
1/4 teaspoon black pepper
2 teaspoons salt
1/3 cup chopped fresh parsley, or any fresh herbs of choice
Soak the beans, split peas and barley in water for minimum 4 hours, preferably overnight.
Melt the butter in a 6-litre/quart saucepan over moderate heat. Add the asafoetida and fry momentarily. Add the carrots, celery, potatoes and turnips and saute for 5 minutes. Add the water, the drained pre-soaked beans, the herbs, and the pepper and bring to a boil.
Simmer for at least 1 hour or until all ingredients are tender. Add the tomatoes, cook 15 minutes more, season with salt, pepper and parsley and serve in pre-warmed soup bowls.
Posted by Kurma on 12/1/09; 8:39:13 AM f