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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james lawson
[email protected]This soup is a 10/10. I will definitely be making it again.
Rykel Rivera
[email protected]I highly recommend this soup. It's easy to make and it's absolutely delicious.
Jon Cowart
[email protected]This soup is a great way to use up leftover vegetables.
Nancy Madziataika
[email protected]I've made this soup several times and it's always a hit with my family and friends.
Emmanuella Emmanuel
[email protected]This is my new favorite soup! It's so hearty and flavorful, and it's perfect for a cold winter day.
Md123rasel ahmed
[email protected]I'm allergic to corn, so I substituted it with peas. The soup was still very tasty.
Sabir Husen
[email protected]I made this soup in my slow cooker and it turned out perfect. It was so easy and convenient.
Feelgreat Again702girl
[email protected]The soup was delicious, but it took a lot longer to make than the recipe said. I think it took me about 2 hours.
Foodie Asmr0
[email protected]I followed the recipe exactly, but the soup turned out too thick. I had to add some extra water to thin it out.
Honor Gannon
[email protected]The soup was a little bland for my taste. I had to add some extra salt and pepper to give it some flavor.
Rebecca Paul
[email protected]I'm not a big fan of barley, but I really enjoyed this soup. The other ingredients masked the taste of the barley well.
Yahaya Jaan
[email protected]This is a great soup for a cold winter day. It's hearty and filling, and the spices give it a warm and comforting flavor.
Moro Iddrisu
[email protected]I added some extra vegetables to the soup, such as carrots and celery, and it turned out even better.
Klaudja Elezi
[email protected]I wasn't sure how the corn and sage would taste together, but I was pleasantly surprised. The flavors complemented each other perfectly.
Sumon Roy
[email protected]The soup had a great flavor and the barley gave it a nice texture.
mumraiz khan
[email protected]I made this soup for my family and they loved it! It was easy to make and very filling.
Rahmone Thompson
[email protected]This barley soup was a hearty and flavorful meal. The combination of red beans, corn, and sage was delightful.