Take the chill off this winter with a nice warm bowl of soup for dinner! Here is a great recipe for a healthy and organic soup that will please the whole family.
Bean and Barely Soup
Yield: 4 (serving size: 1¼ cups soup and 1½ teaspoons cheese)
1 cup organic pinto beans
1 tablespoon organic olive oil
2 cups finely chopped organic red onion
1 cup finely chopped fresh organic flat-leaf parsley
1/2 cup finely chopped organic celery
1/2 cup finely chopped organic carrot
1/2 cup chopped fresh organic basil
9 cups water
2 cups organic vegetable broth
2 organic bay leaves
1/3 cup uncooked organic pearl barley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon of your favorite hot sauce
2 tablespoons grated fresh organic Parmesan cheese
Sort and wash beans; place in a large saucepan. Cover with water to 2” above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Wipe pan dry with a paper towel.
Heat oil in pan over medium-high heat. Add onion, parsley, celery, carrot, and basil; cook 3 minutes, stirring frequently. Add beans, 9 cups water, vegetable broth, and bay leaves; bring to a boil. Reduce heat and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves.
Place 3/4 cup beans and 3/4 cup cooking liquid in a blender; process until smooth. Return pureed bean mixture to pan. Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat and simmer 30 minutes or until barley is done. Ladle soup into individual bowls; sprinkle with cheese.