Barley Soup With Red Beans Corn And Sage Recipes

BARLEY SOUP WITH RED BEANS CORN AND SAGE

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.

RED BEANS, BARLEY & SAUSAGE STEW

Steps:

• The night before, rinse beans, place in a large bowl with water to cover and let soak overnight.
• Drain and rinse beans.
• Put all ingredients in a large crock-pot, stir, cover and cook on low 8-10 hours.
• Prep time does not include soaking beans.

RED BEAN AND BARLEY SOUP

Steps:

• In a small saucepan, combine the barley with water to cover; place over med-high heat.
• When the water boils, decrease heat to low and simmer for 5 minutes.
• Drain barley, rinse, and drain again; set aside.
• Heat the oil in a 4-quart saucepan over med-high heat.
• Add in onion; cook/stir until begins to soften, 2-3 minutes.
• Stir in the beans and broth; bring to a boil.
• Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
• Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
• Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
• Return the beans to the saucepan with the liquid and stir well to blend.
• Add in the barley and place over med-high heat.
• When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
• Stir in the parsley; season with salt to taste, and serve.
• *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.

RED BEAN AND BARLEY SOUP

Steps:

• 1. In a small saucepan, combine the barley with water to cover; place over medium heat and simmer 5 minutes. Drain barley; set aside. Heat the oil in a 4-quart saucepan over med-high heat. Add in onion; cook/stir until begins to soften, 2-3 minutes. Add in the beans with the liquid Add broth; bring to a boil. Decrease heat to med-low, cover the saucepan, and cook 15 minutes. Using an immersion blender, puree the soup until smooth, or leave some chunkiness for texture if you prefer. Add in the barley and place over medium heat. When the soup comes to a boil, decrease heat to low and simmer, stirring occasionally to prevent the barley from sticking, until the barley is tender, about 20 minutes. Season with salt to taste, and serve