It definitely warmed me up instantly, a perfect dinner on a cold winter day. I used beef stock to increase the depth of flavour, and it certainly did the job. The soup was very tasty and loaded with nutrients from barley and beans. Made a large pot, and froze the remaining soup.
YIELD
8 servingsPREP
6 minCOOK
2½ hrsREADY
3 hrsIngredients
Directions
Add olive oil in a Dutch oven over medium heat.
Stir in onion, celery stalk and carrot, cook, stirring occasionally, until softened, 4 to 6 minutes.
Add water, broth and all the other remaining ingredients except and salt and black pepper.
Bring to a simmer over high heat.
Reduce heat to maintain a gently simmer and cook, stirring occasionally, until the beans are tender, 2 to 2½ hours.
Season with salt and freshly ground pepper.
Serve warm.
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