Saturday, January 21, 2012

Bean, Barley and Kale Soup

Trader Joe's gets credit for this soup inspiration, since they packaged the prime ingredient in this soup, 17 Bean & Barley Mix. I would never buy a black eyed pea on my own, since I've never eaten one, so this mix gave me an opportunity to try it and 16 others. This is about as simple as you can make a soup.



1 bag mixed beans and barley
1 very large yellow onion
3T extra virgin olive oil
2C diced celery
2C diced carrot
2C chopped kale
1T dried thyme
1/2t ground bay leaves
2T sea salt
3 cloves garlic
12C water
2 bouillon cubes (I used porcini)



Finally I took a photo of beans soaking, but since it's not very attractive, and it can be done blindfolded, I see no  reason to introduce this process again. Just set them in a large bowl and cover with 3" of water. Toss the water and rinse the beans before using in the soup.


Chop the onion, carrots and celery, then set aside. Heat the olive oil in a large stock pot (6-8 qt.) over a medium flame, add the onion and saute for a minute, then add herbs and saute until translucent. Add the carrots and celery to the onion, along with the sea salt and saute for 3 minutes.   


Drain and rinse the beans, then add to the pot along with the water. Bring to a rolling boil, then once it is boiling, reduce the heat to a simmer.


Peel the garlic and smash the cloves with the side of a wide blade knife. Taste the broth and add the garlic and bouillon for extra flavor. Taste again in 15 minutes and adjust seasoning by adding more salt if necessary.


After the beans are fully cooked and tender, add chopped kale and let cook down until they wilt, then plate the soup and serve.    DSC01566

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