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Ingredients
Bean Barley Soup
- Ingredients
- 150 grams Barley
- 1 onion
- 1 garlic clove
- 1 stalk Celery
- 1 carrot
- 100 grams green Beans
- 100 grams Swiss chard
- 2 Tbsps olive oil
- 100 grams broad Beans
- 2 Tbsps dried Tomatoes
- 800 milliliters Vegetable broth
- 1 bay leaf
- 1 Tbsp freshly chopped thyme
- salt
- freshly ground peppers
- 2 Tbsps freshly grated Parmesan
- thyme (for garnish)
Soak barley overnight in 0.5 liters (approximately 2 cups) of water.
Bring barley to boil in water and simmer over low heat for about 40 minutes.
Meanwhile, peel onion and garlic and chop. Rinse celery and carrot and cut into slices or cubes. Rinse green beans, trim and cut into 3 cm (approximately 1 inch) long pieces. Rinse swiss chard, trim and cut into strips.
Heat olive oil in a saucepan and sauté onions and garlic briefly. Add carrot, green and broad beans, celery and chopped tomatoes and sauté 2-3 minutes. Deglaze saucepan with broth, add bay leaf, cover and simmer for about 15 minutes. Add swiss chard, barley and thyme and simmer for another 5 minutes.
Remove bay leaf and season again with salt and pepper.
Serve in soup bowls or deep plates and garnish with freshly grated Parmesan and sprigs of thyme.