Vegetable-Barley Stew with Pancetta
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 150 grams Pearl barley
- 400 grams Pancetta
- 2 bay leaves
- 6 crushed allspice
- 250 grams white Beans (canned)
- 1 stalk Leeks
- 2 carrots
- 1 Parsnip
- salt
- freshly ground peppers
- 1 pinch cayenne pepper
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Soak the barley in water overnight. Rinse the pancetta and pat dry. Place the soaked barley and pancetta in a saucepan, cover with about 1 1/2 liters (approximately 5 1/4 cups) water and bring to a boil. Add the bay leaves and allspice and simmer for 1 hour.
2.
Rinse the beans and drain. Rinse and trim the leeks and cut into rings. Peel the carrot and parsnip. Cut the carrots into slices and parsnip into cubes. Add everything to the soup and simmer for about 30 minutes. Remove the pancetta, cut into small pieces and add back into the soup. Remove the bay leaves. Season with salt, pepper and cayenne. Divide into bowls and serve sprinkled with parsley.
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