Four-bean soup with barley
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Winter is right around the corner, and what better way to embrace the chilly season than with a steaming bowl of pure comfort? We've got the perfect one for you: Four-Bean Soup with Barley. This hearty bean soup is not your average side dish; it takes centre stage as a filling and satisfying main course all on its own. It features a delightful blend of four different beans and the chewiness of barley. And the best part? It's not just delicious; it's also incredibly healthy! So, get ready to wrap yourself in a blanket of deliciousness and let this Four-Bean Soup with Barley be your go-to comfort food as the temperature drops.
Ingredients:
1 tbsp olive oil
1 onion, roughly chopped
3 garlic cloves, sliced
1 celery stalk, roughly chopped
1 carrot, roughly chopped
3 thyme sprigs
1/2 cup (105g) pearl barley
2 cups (500ml) Massel vegetable liquid stock
2 x 400g cans of four-bean mix, rinsed, drained
400g can of chopped tomatoes
1/2 cup finely sliced flat-leaf parsley leaves
Instructions:
1. Heat oil in a large saucepan over low heat. Add the onion, garlic, celery, carrot, and thyme. Cook, stirring for 8-10 minutes, until the onion is soft.
2. Add the barley and coat it with the onion mixture. Pour in vegetable stock and 4 cups of water. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes until the barley is slightly tender.
3. Stir in beans and tomato and combine. Simmer and cook for another 15 minutes or until the barley is soft.
4. Serve in bowls and sprinkle with parsley. Enjoy!
Optional Extras:
- For extra flavour, try adding some smoked paprika or chilli powder.
- Top with some freshly grated Parmesan cheese for a delicious cheesy twist.
- If you're feeling adventurous, add some crispy bacon or croutons.
- You could also top it with crumbled feta cheese or a dollop of Greek yoghurt.
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