Bean and Barley Veggie Soup
Circle B Kitchen
1 or 2 Tblsp olive oil
1 small onion, chopped
2 T tomato paste
1 tsp dried marjoram
1 tsp dried thyme
3 tsp salt 1 tsp pepper
2 stalks of celery, with leaves, chopped
2 carrots, chopped
2 Tbsp fresh parsley, chopped
1/3 cup lentils
½ cup barley*
1 or 2 waxy potatoes (like red or white creamer), cut into chunks
1 can red kidney beans (or chickpeas or cannellini beans) , drained and rinsed
Any chopped veggies you would like to add (zucchini, green beans, cabbage or broccoli)
About 7 or 8 cups of water (or a combination of stock and water), or enough to cover the beans and veggies by 2”
Heat the olive oil in a large-ish soup pot over medium heat. Add the chopped onion, celery and carrots. Saute for several minutes and then add the dried marjoram, thyme and tomato paste. Add the salt and pepper, stir, and let this saute for a few more minutes.
Add the barley and the lentils and whatever veggies you are adding and then add enough water to cover by about 2 inches. Stir to combine, cover partially, and let simmer for about an hour. After 1/2 hour, stir and taste for salt and pepper. Adjust seasonings as necessary.
Remove from the heat and let sit a few minutes before serving. Can top with grated parmesan cheese and more chopped fresh parsley.
*Note: hulless barley has more of the whole grain than pearled barley, but either is fine here. If not adding veggies, increase the amount of barley to ¾ cup.