I have taken on homemade soups this fall/winter and this one is DELICIOUS! It is filled with healthy and nutricious deliciousness in the form of beans, barley and winter veggies…warms you right to the soul. The original recipe calls for dried baby lima beans, but at altitude, beans rarely cook without a pressure cooker (which the recipe is intended for, but no pressure cooker in the set of kitchen tools). If you are at sea level, knock yourself out. Great with a dry white wine and crusty bread. Enjoy dear friends!
a recipe modified from Organic Gardening:
Lima Bean, Barley and Vegetable Soup
3 TBSP olive oil, divided
1 1/2 cups coarsely chopped onions
3 ribs celery, sliced
4 cups vegetable or chicken broth
4 cups water
1 (15 oz.) can diced tomatoes, including juice
1 1/4 tsp dried Italian herbs (I used Italian-herbed tomatoes and added a sprinkle of oregano)
1 (15 oz.) can cannelini beans, drained and rinsed
1/2 cup pearl barley
1 small bunch kale, stems thinly sliced, leaves coarsely chopped
4 large carrots, trimmed, scrubbed and sliced
Salt, to taste
1 to 2 tsp balsamic vinegar
2/3 cup grated parmesan cheese
Heat 2 TBSP olive oil in large pot. Add onions, celery and carrots and cook over medium-high heat until onions are lightly browned. If using canned beans, you can season with salt and pepper at this point. If using dried, do not salt until the end…the salt inhibits the dried beans from cooking.
Add broth, water and tomatoes. Stir in dried herbs, beans, barley and kale stems and leaves. Bring soup to boil, cover and lower heat to a simmer. Simmer 20-30 minutes and check barley for doneness (it should be chewy like rice, not crunchy).
Stir in last TBSP olive oil, season to taste with salt and balsamic vinegar to sharpen flavors. Garnish with cheese and devour.