VEGETABLE BEAN AND BARLEY SOUP by CHEF DAN:
Serves 40
INGREDIENTS:
4 cups pinto or white beans, pre-soaked if dry, soaked over night
4 cups toasted barley, cooked in batches in a dry skillet
2 tablespoon olive oil
6 cloves garlic, crushed
6 onions, chopped
9 carrot carrots, chopped
4 bell peppers, chopped
4 cups celery, chopped
2 tablespoons dried basil
2 tablespoons dill weed
2 tablespoons thyme
1 (28oz) can diced tomatoes
1 cup pace hot sauce
22 cups water or vegetarian stock
1/4- cup tablespoon lemon juice
1 tablespoon each of salt and pepper
6 bay leaves
DIRECTIONS:
1. Place pre-soaked beans in a soup pot and cover beans with 2-inchs of water.
2. Cook about 2 hours.
3. In a skillet add the oil over medium-heat and sauté the onions, garlic, carrots, peppers, celery, basil, dill weed, and thyme.
4. Cook 4-6 minutes, stirring frequently.
5. Drain beans.
6. In the soup pot put beans back in, add vegetables and spices, bay leaves, and water or stock.
7. Bring to a boil add toasted barley, hot sauce, and salt and pepper.
8. Reduce heat and simmer for 1 hour.
9. Just before serving, stir in tomatoes and lemon juice, heat through.
10. Remove bay leaves and serve.
ENJOY DAN:
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