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🍽️ Hearty Pearl Barley and Bean Soup

154 kcal · 30 min · 4 servings

Ingredients

• 50 g dried brown beans
• 50 g dried lentils
• 1 onion
• 1 tomato
• 1 carrot
• 1 small parsley root
• salt
• ground pepper
• 2 tsp rapeseed oil
• 30 g pearl barley
• 1 clove
• 1 pinch dried lovage
• 600 ml vegetable broth
• 1 dash lemon juice
• herbs (to taste)

Instructions

1. 1. Place the beans and the lentils into two separate bowls.
2. 2. Cover both bowls with water.
3. 3. Let the legumes soak overnight.
4. 4. Peel the onion and dice it finely.
5. 5. Peel the carrots and the parsley root.
6. 6. Cut the root vegetables into cubes of about 0.5 to 1 cm in size.
7. 7. Pour boiling water over the tomato.
8. 8. Remove the skin of the tomato.
9. 9. Halve the tomato and remove the inside.
10. 10. Dice the tomato flesh very finely.
11. 11. Place the soaked beans into a pot.
12. 12. Add the diced onions.
13. 13. Pour broth into the pot until everything is covered.
14. 14. Bring the mixture to a boil.
15. 15. Cook the beans in the closed pot for about 60 minutes.
16. 16. Add the soaked lentils after 15 minutes of cooking time.
17. 17. Heat the oil in a frying pan.
18. 18. Sauté the cut vegetables in the hot oil.
19. 19. Add the pearl barley to the pan.
20. 20. Sauté the barley briefly.
21. 21. Season the mixture with a clove and lovage.
22. 22. Add the vegetables with the barley to the beans 35 minutes before the end of the cooking time.
23. 23. Add a little more water if necessary.
24. 24. Let the soup finish simmering.
25. 25. Season the soup with salt and pepper.
26. 26. Add lemon juice.
27. 27. Enhance the soup with fresh herbs to taste.
28. 28. Serve the soup hot.

Nutrition per serving

• kcal: 154
• Protein: 8 g · Fett/Fat: 4 g · Carbs: 21 g