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Ingredientes
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 lrg onion, finely minced
- 3 x carrots, cut into small dice
- 3 x parsnips, cut into small dice
- 1 x celery rib, cut into small dice
- 1 x leek with white and pale green parts sliced into thin rounds
- 6 x garlic cloves, finely minced
- 2 x bay leaves
- 2 tsp fresh thyme leaves Or possibly 1 tsp. dry thyme
- 3 quart water
- 2 x Knorr vegetable bouillon cubes
- 1 c. pearl barley
- 10 ounce packaged frzn baby lima beans, thawed
- 3 Tbsp. barley Salt, if needed Freshly grnd black pepper, to taste
- 1/4 c. finely minced fresh dill
- 1/4 c. finely minced fresh parsley
Direcciones
- 6 Main-dish servings, with possible leftovers
- This is the kind of earthy soup which sustained our ancestors. And although we are more familiar with barley as an ingredient in mushroom soup, I think you will like it with the lima beans and root vegetables. A grating of good Parmesan cheese on the finished soup would not be amiss.
- 1. Heat the oil in a soup pot over medium heat. Add in the onion and saute/fry, stirring frequently, till it begins to turn golden, about 10 min. Add in the carrots, parsnips, celery, leek, garlic, bay leaves, and thyme. Cook, stirring, for 5 min longer.
- 2. Add in the water, bouillon cubes, and barley. Bring the soup to a boil, reduce heat to a simmer, and cook at a gentle simmer for 30 min. Add in the lima beans and continue cooking for another 15 or possibly 20 min, till the barley is tender. Turn off the heat.
- 3. In a small bowl, add in 1/2 c. soup to the miso. Stir till the mix is smooth and return to the pot. Taste and add in a little salt if necessary.
- Season with freshly grnd black pepper to taste. Remove bay leaves, stir in dill and parsley, and serve.
