{"id":1175,"date":"2016-01-27T05:30:36","date_gmt":"2016-01-27T05:30:36","guid":{"rendered":"http:\/\/www.tashasartisanfoods.com\/blog\/?p=1175"},"modified":"2024-05-17T12:56:09","modified_gmt":"2024-05-17T07:26:09","slug":"white-bean-barley-and-mustard-greens-soup","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/white-bean-barley-and-mustard-greens-soup\/","title":{"rendered":"Wholesome Barley Soup With Beans & Greens"},"content":{"rendered":"\n

This barley soup is chock-full of vegetables. Wholesome, hearty, and nutritious, pearl barley soup is as simple as tossing in white beans and mustard greens in a pot and letting it all simmer away. The recipe for vegetable barley soup is surely a keeper!<\/p>\n\n\n\n

\"Wholesome<\/figure>\n\n\n\n

I'm yet to do the \"sneak the vegetables in\" kind of parenting. I think it's important that children know what they are eating, learn to distinguish one vegetable from another, and understand why they are part of a healthy diet.<\/p>\n\n\n\n

They, of course, have their preferences, but so do we adults. Now that said, I find homemade soups and stews are a wonderful way to incorporate a ton of vegetables in one dish, especially the ones they are fussy about. They eat it all without any hoo-ha and happily tuck in seconds too, as was the case with this old-fashioned vegetable barley soup.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

WHAT TO DO WITH MUSTARD GREENS?<\/strong><\/h2>\n\n\n\n

Last winter, both my kids announced they would never touch sarson ka saag<\/em><\/a>, <\/em>a mustard greens dish extremely popular in India. It was heartbreaking!<\/p>\n\n\n\n

So, I had to come up with another way of cooking the extremely nutritious, crunchy greens<\/a>. I did a quick stir-fry with garlic, and they lapped it up.<\/p>\n\n\n\n

This time I also had a pack of beautiful white beans and some pearl barley from a local organic farmer's market, so I decided on a mustard greens soup recipe. Why?<\/em> Because vegetable soups are one of my favorite meals to cook.<\/p>\n\n\n\n

\"White<\/figure>\n\n\n\n

WHY TRY VEGETABLE BARLEY SOUP?<\/strong><\/h2>\n\n\n\n

Can be easily prepped ahead.<\/p>\n\n\n\n

It\u2019s gloriously hearty and so healthy too, packed with protein, fiber, vitamins, and minerals.<\/p>\n\n\n\n

Very versatile - use any kind of beans you like, dried or canned. Any kind of greens you have handy can be used as well.<\/p>\n\n\n\n

A hot bowl of it is comforting and soothing in cold weather.<\/p>\n\n\n\n

Leftover barley soup tastes even better the next day as the flavors get concentrated. <\/p>\n\n\n\n

\"Barley<\/figure>\n\n\n\n

HOW TO MAKE BARLEY SOUP?<\/strong><\/h2>\n\n\n\n

Step 1:<\/strong> Soak your white beans overnight. The next day, rinse and pressure-cook them in salted water. Drain and keep aside.<\/p>\n\n\n\n

Step 2:<\/strong> Heat olive oil in a large pot. Add finely minced garlic and a bay leaf, and saut\u00e9 for a couple of minutes.<\/p>\n\n\n\n

Step 3:<\/strong> Add the diced onions and cook for another 3\u20134 minutes until translucent.<\/p>\n\n\n\n

Step 4:<\/strong> Tip in barley, carrots, and beans and saut\u00e9 them for 5\u20137 minutes.<\/p>\n\n\n\n

Step 5:<\/strong> Season the mixture with duqqa (or dukkah),<\/a> salt, and pepper.<\/p>\n\n\n\n

Step 6:<\/strong> Add tomato pur\u00e9e and 2 cups of water. Let it come to a gentle boil, then cover and simmer for 20\u201325 minutes until the barley is cooked.<\/p>\n\n\n\n

Step 7:<\/strong> Stir in the white beans, mustard greens, and the rest of the water. Cook for another 10\u201315 minutes, till the greens are done to your liking.<\/p>\n\n\n\n

Step 8:<\/strong> Adjust seasoning. Garnish the barley soup.<\/p>\n\n\n\n

Final step:<\/strong> Serve hot and savor!<\/p>\n\n\n\n

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BARLEY SOUP RECIPE NOTES<\/strong><\/h2>\n\n\n\n