Barley is a high fiber, mineral rich whole grain cereal, also packed with niacin (a B vitamin) Read more about it here. It has a robust, nutty flavor and is excellent in soups. I paired it with blackbeans and made this tomato based soup, which was a big hit in our household.
Ingredients:
2 cloves garlic minced
coarsely chopped veggies:
Onions
asparagus
carrots
cubed potato
tomatoes
chillis
1 cup cooked barley
A handful of baby spinach leaves
some sprigs of fresh thyme
1 can of blackbeans, drained
In a big pot, heat some extra virgin olive oil and saute the onions and garlic till translucent.
Add the chopped veggies and the black beans and 4 cups of water. Simmer for about 15 mins, till the potatoes are soft. Add the cooked barley (needs to be presoaked for about 8 hours and then cooked in 3 times the water for about 20 mins) Season the soup with salt, pepper, red chilli powder. Add some freshly chopped thyme for a lovely flavor and adjust for the desired amount of tartness by adding some vinegar if you like. Toss in a handful of the baby spinach leaves and some chopped cilantro and serve hot, with crackers or garlic bread.
Ingredients:
2 cloves garlic minced
coarsely chopped veggies:
Onions
asparagus
carrots
cubed potato
tomatoes
chillis
1 cup cooked barley
A handful of baby spinach leaves
some sprigs of fresh thyme
1 can of blackbeans, drained
In a big pot, heat some extra virgin olive oil and saute the onions and garlic till translucent.
Add the chopped veggies and the black beans and 4 cups of water. Simmer for about 15 mins, till the potatoes are soft. Add the cooked barley (needs to be presoaked for about 8 hours and then cooked in 3 times the water for about 20 mins) Season the soup with salt, pepper, red chilli powder. Add some freshly chopped thyme for a lovely flavor and adjust for the desired amount of tartness by adding some vinegar if you like. Toss in a handful of the baby spinach leaves and some chopped cilantro and serve hot, with crackers or garlic bread.
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