Winter Soup with Pulses and Pearl Barley
published by SuperMember on Nov 7, 2010
A treasure of pulses combined with pearl barley very nutritious and satisfying. Adults, children and vegetarians will all benefit from eating this soup on cold winter evenings.
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Ingredients:
1 cup white beans, soaked in water overnight
1 cup chickpeas, soaked in water overnight
½ cup green lentils
½ cup pearl barley
2 tablespoons olive oil
2 onions, chopped
3 garlic cloves, chopped
1 can (400 grams) tomato puree
3 tablespoons vegetable or chicken soup powder
Salt and pepper, to taste
Preparation:
1. Heat up olive oil in a large pot and fry the onions and garlic for 2 minutes. Add the tomatoes and cook for a few minutes.
2. Add the beans, chickpeas, lentils and pearl barley and add enough water to cover completely.
3. Bring to a boil. Add the soup powder and salt and pepper to taste. Reduce heat and cook for 1½ hours until all pulses have softened. Add water if needed.
4. Add more water to cover all the ingredients and cook for a further 20 minutes.
5. Serve hot with wholewheat bread and butter on the side.
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# 1 by Christine Ramsay
November 7th, 2010 at 10:39 am #
This sounds so warming and nourishing.
Christine
# 2 by PSingh1990
November 7th, 2010 at 12:16 pm #
Nice Share.
# 3 by PARAM
November 7th, 2010 at 12:36 pm #
Good one….
thanks for share.
# 4 by J Anderson
November 7th, 2010 at 12:48 pm #
Nice Post. Keep it up.
# 5 by yes me
November 7th, 2010 at 5:45 pm #
A good share here cheers
# 6 by Chris Stonecipher
November 11th, 2010 at 2:51 pm #
Yum! Winter Soup with Pulses and Pear Barley sounds cozy and hearty! Thanks for the share. Blessings, Chris