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Exotic Barley Stew

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  Raw barley 1 1⁄3 Cup (21.33 tbs), cooked
  Dry beans 1⁄2 Cup (8 tbs), cooked
  Oil 3 Tablespoon
  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)
  Miso 3 Tablespoon
  Salt 1 Teaspoon
  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.

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