Exotic Barley Stew
|Raw barley||1 1⁄3 Cup (21.33 tbs), cooked|
|Dry beans||1⁄2 Cup (8 tbs), cooked|
|Onion||1 Large, chopped for about 1 1/2 cups|
|Fresh green beans||3 Cup (48 tbs), chopped into 1/2" pieces|
|Chopped fresh mint||2 Teaspoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Stock||6 Cup (96 tbs)|
|Dill seed||2 Teaspoon, ground|
|Fresh tomatoes/Canned tomatoes||4 Large, chopped|
Heat the oil in a large soup pot or dutch oven. Start sauteing the onion, then add the green beans and continue sauteing until the onions are very soft and the green beans are tender but still crisp.
Stir in the mint, parsley, stock, miso, salt, and dill seed. Be sure to dissolve the miso in a small amount of hot stock or water first so it won't sit in a lump.
When the mixture has begun to simmer, add the tomatoes, cooked barley, and beans. (Try using small red beans for nice color contrast in the soup.)
Simmer the soup, covered, for about 1/2 hour, stirring occasionally.