Barley and Bean Soup
Our Barley and Bean Soup (traditionally called ash e jow) will take your taste buds on a trip to the Middle East. But this rich, hearty soup garnished with fresh mint and Greek yogurt is most satisfying after an autumn afternoon spent outdoors.
Ingredients
- 1 onion, chopped
- 1 tbsp (15 ml) olive oil
- 1 clove garlic, finely chopped
- 1 tsp (5 ml) ground turmeric
- ½ cup (95 g) dry green lentils, rinsed and drained
- ½ cup (105 g) pearl barley, rinsed and drained
- 6 cups (1.5 litres) vegetable broth
- 6 cups (140 g) baby spinach, chopped (see note)
- 2 cups (90 g) lightly packed cilantro, chopped
- 2 cups (90 g) lightly packed fresh parsley, chopped
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1 can (19 oz/540 ml) kidney beans, rinsed and drained
- Salt and pepper
- 1 clove garlic, chopped
- 1 tbsp (15 ml) olive oil
- 1/3 cup (15 g) chopped mint leaves
- Plain Greek yogurt or lemon wedges, to taste
Instructions
- In a large saucepan over medium-high heat, brown the onion in the oil. Add the garlic and turmeric. Continue cooking over medium heat for 2 more minutes, stirring constantly. Add the lentils and barley. Coat well with the onion mixture. Season with salt and pepper.
- Add the broth and bring to a boil. Cover and simmer for about 40 minutes or until the barley is tender.
- Add the spinach, herbs, chickpeas and kidney beans. Cook for 10 more minutes.
Our Barley and Bean Soup (traditionally called ash e jow) will take your taste buds on a trip to the Middle East. But this rich, hearty soup garnished with fresh mint and Greek yogurt is most satisfying after an autumn afternoon spent outdoors.