BARLEY SOUP WITH RED BEANS CORN AND SAGE
Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "Barley is a thirsty, thirsty grain. It can drink up to around four times its volume in water--or the soup liquid--so I strongly suggest a two-hour soak before cooking so that you end up with soup rather than a barley dish. Of course you can always thin a thickened soup with water, but flavor is lost when you do that. If you don't have time for a soak, at least cover your barley with hot water while you prep everything to give it a a head start."
Provided by Engrossed
Categories Chowders
Time 55m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 17
Steps:
- If you haven't soaked it, cover the barley with hot water before you start prepping the soup for vegetables.
- Melt the butter with the oil, bay leaves, and sage in a wide soup pot.
- Add the onion and carrot, stir, and cook over medium heat, stirring occasionally, for about 10 minutes, until the onion begins to take on some color.
- Add the garlic and chopped parsley, then work in the tomato paste.
- Drain the barley; add it to the pot with 2 quarts water or stock and 1 1/2 teaspoons salt.
- Bring to a boil, reduce the heat to simmer, then cover and cook until the barley is tender, about 35 minutes. Taste for salt and season with pepper.
- Meanwhile, shuck the corn and slice off the top halves of the kernels. Reversing your knife to the dull edge, press out the milk from the cobs. Set aside corn kernels and corn milk.
- When barley is tender add reserved corn and beans to soup. Heat through, taste once or more for salt, and serve with fresh minced parsley.
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FRANCIS NWAIGWE
[email protected]This soup is a great make-ahead meal. You can make it ahead of time and then reheat it when you're ready to serve. It's also a great soup to freeze. Just let it cool completely and then freeze it in airtight containers.
Cori Charleson
[email protected]This soup is so versatile! You can add or remove ingredients to suit your taste. I like to add a little bit of chopped bacon or sausage to mine. You could also add some chopped greens, such as kale or spinach.
Melvin Chappel
[email protected]This soup is a great way to use up leftover vegetables. I had some leftover corn and red beans, and I used them to make this soup. It was a delicious and easy way to use up my leftovers.
kwasi agyemang
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. I also added some chopped carrots and celery to the soup. It turned out really well!
the vid god
[email protected]I made this soup in my slow cooker and it turned out great! I just threw all the ingredients in the slow cooker in the morning and it was ready for dinner. It was so easy and convenient.
Nicolas Xaba
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and it has a delicious smoky flavor. I love the addition of the corn and sage. They add a nice sweetness and earthiness to the soup.
Ije Dan
[email protected]I'm not a huge fan of barley, but I really enjoyed this soup. The barley was cooked perfectly and it had a nice chewy texture. The vegetables were also very flavorful. I would definitely make this soup again.
Swaraj Regmi
[email protected]This soup was a bit bland for my taste. I think it needed more seasoning. I added some additional salt and pepper, and I also added a teaspoon of chili powder. That helped to improve the flavor a lot.
Patrick Chifutu
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I usually add a little bit of extra garlic and onion, and I sometimes use vegetable broth instead of chicken broth. It's always delicious.
Bikomye Erisa Juma
[email protected]I made this soup exactly as the recipe stated and it turned out great! The barley was cooked perfectly and the vegetables were tender and flavorful. I served it with a side of crusty bread and it was a hearty and satisfying meal.
Danny Ncube
[email protected]This barley soup was a hit with my family! The combination of red beans, corn, and sage gave it a unique and flavorful taste. I especially liked the addition of the smoked paprika, which added a nice smoky flavor. I will definitely be making this sou