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  • Barley And Five Bean Soup

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    Barley And Five Bean Soup
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1/2 pound barley
    • 1/4 c. appaloosa beans
    • 1/4 c. yellow-eye beans
    • 1/4 c. navy beans
    • 1/4 c. lima beans
    • 1/4 c. pinto beans
    • 1 bay leaf
    • 2 tbsp. extra virgin olive oil
    • 2 lg. carrots, peeled and diced
    • 1 med. rib celery, finely diced
    • 1 med. yellow onion, finely diced
    • 2 quart. chicken stock or possibly broth
    • Salt and pepper to taste
    • 2 c. cleaned and minced fresh spinach

    Directions

    1. substitute kidney and great northern beans.
    2. 1. Bring water to a boil in a large, heavy-bottomed pot. Add in barely and simmer till soft, 15 to 20 min. Drain, rinse and reserve.
    3. 2. In the same pot, combine beans, black-eyed peas and bay leaf. Cover by 2 to 3 inches with cool water. Bring water to a boil slowly, reduce heat, partially cover the pan and simmer the beans till soft, about 1 1/2 hrs. Add in water as needed to keep beans covered. Drain, rinse, throw away bay leaf and reserve.
    4. 3. Clean pot. Add in extra virgin olive oil, carrots, celery and onions, place over medium heat and saute/fry vegetables till soft but not brown. Add in chicken stock and bring to a boil. Add in cooked beans and reduce heat to moderate. Simmer uncovered to reduce liquid by a third, about 30 min.
    5. 4. Season soup to taste, add in spinach.

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