Recipe

Barley Soup With Red Beans Corn And Sage Recipe

	Pleclare / All my dishes 1 year, 3 months ago A delicious twist on traditional barley soup.. From Recipezaar Prep:10m Cook:55m Servings:10	Pleclare
	barleyred beansbuttersagecarrotparsleygarliccorntomato pastevegstock

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Ingredients

1c barley,soaked in cold water for 2 hours

2Tbs butter

1Tbs olive oil

2 bay leaves

10 lg. sage leaves,chopped or 2trs dried sage

1 lg. red onion,finely diced

1/2c carrot,diced

1-2 garlic cloves,chopped

3Tbs parsley,choped

1tsp tomato paste

2 qts water or veg. stock

11/2tsp salt

sea salt totaste

fresh ground pepper to taste

2 ears of corn

1(15 oz) can red kidney beans,drained and rinsed

minced parsley

Directions

If you havent soaked it,cover barley with hot water before you start prepping the soup for vegetables.

Melt butter with oil,bay leaves and sage in a wide soup pot.

Add the onion,carrot,stir and cook over medium heat,stirring occasionally,for about 10 mins,until the onion begins to take on some color.

Add garlic and chopped parsley,then work in tomato paste.

Drain the barley;add it to the pot with 2 qts water or stock and 1/12trs salt.

Bring to boil;reduce heat to simmer and cover and cook till barley is tender,about 35 mins. Taste for salt and season with pepper.

Meanwhile,shuck the corn and slice off the top halves of the kernals. Reversing your knife to the dulledge,press out the milk from the cobs. Setaside corn kernals and corn milk.

When barley is tender,add reserved corn and beans to soup. Heat through,taste once more for salt,and serve with fresh minced parsley.

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