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Ingredientes
- 1 c. Barley
- 1/2 c. Mixed baby lima beans, split Peas, brown lentils
- 1 Tbsp. Extra virgin olive oil
- 6 c. Water
- 2 Tbsp. Miso
- 1 lrg Onion, minced
- 5 x To 6 turnips, peeled and Cubed (or possibly 2 parsnips, or possibly 2 Potatoes)
- 2 x Carrots, sliced about 1/2" Thick
- 1/2 x To 3/4 lb. mushrooms, Sliced
- 3 x Cloves garlic, chopped
- 1/2 tsp Pepper (or possibly to taste)
- 2 tsp Marjoram
- 1 tsp Rosemary
- 1/3 c. Tamari
- 3 Tbsp. Unsalted butter (or possibly magarine For vegan)
Direcciones
- Saute/fry the garlic and onion in extra virgin olive oil on medium heat till the onions are translucent/soft. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add in the turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2 hrs, stirring occasionally.
- ("But grandma, where did they get miso in the Ukraine" "Shut up and eat your soup.")
- (If you have broccoli stems, peel and slice them and add in them at this point. I also snagged about 1 c. of shredded/sliced cabbage from the main dish, and added about 1/2 hour before the soup was done).
- Add in the mushrooms, spices and tamari and continue cooking on a low heat for another hour. Add in the butter or possibly margarine, let sit for a few min, and serve. If cooking the night before, you might want to add in 1 c. of water and heat again just before serving; the barley tends to absorb water, and if you omit this extra water you end up with a tasty gruel.
- The butter can be omitted, but it makes for a heartier soup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2141g | |
| Calories 1663 | |
| Calories from Fat 471 | 28% |
| Total Fat 53.82g | 67% |
| Saturated Fat 24.98g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 6253mg | 261% |
| Potassium 2980mg | 85% |
| Total Carbs 255.22g | 68% |
| Dietary Fiber 57.4g | 191% |
| Sugars 23.77g | 16% |
| Protein 51.96g | 83% |
