Barley-Bean Soup, Fusion
Serves: 10 |
1-1/3 cups raw barley, cooked
1/2 cup beans, uncooked
3 tablespoons oil
1 large onion, chopped
3 cups green beans
1/4 cup fresh parsley
6 cups vegetable stock
3 tablespoons miso (fermented soybean paste)
1 teaspoon salt
2 teaspoons dill seed
3 to 4 large tomatoes, chopped
2 teaspoons chopped fresh mint |
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Cook barley and beans.
Heat oil in large pot, sauté the onion then add
green beans. Add remaining ingredients except
tomatoes and mint.
Be sure to dissolve miso in hot stock before adding
to mixture.
When it begins to simmer add tomatoes, barley, and
beans, simmer 1/2 hour, stirring occasionally.
Serve topped with mint.
Notes: When in a hurry, I substitute quick barley,
and a can of rinsed beans, with the drained canned
green beans. I have never bothered with the mint, we
are always in a hurry. I always serve with high
protein whole grain breads, and it can be a meal in
itself with a high protein salad.
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