Ingredients for Barley Soup With Red Beans Corn And Sage
- 1 cup barley
- Butter
- 2 tablespoons olive oil
- Bay Leaves
- 1 teaspoon dried sage
- 1 medium onion
- 2 carrots
- 2 cloves garlic
- 2 tablespoons fresh parsley
- Tomato Paste
- 4 cups water
- salt to taste
- Sea Salt
- fresh ground pepper to taste
- 1 cup corn kernels
- Borlotti Beans
- 1 (15 ounce) can red kidney beans
- 4 cups vegetable broth
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How to Make Barley Soup With Red Beans Corn And Sage
- Rinse 1 cup of barley and soak in 4 cups of water for at least 2 hours (or cover with hot water while prepping).
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion and 2 chopped carrots and cook until softened, about 5 minutes.
- Stir in 2 cloves of minced garlic and cook for 1 minute more.
- Add 1 (15-ounce) can of red kidney beans (drained and rinsed), 1 cup of frozen or fresh corn kernels, 1 teaspoon of dried sage, and 4 cups of vegetable broth.
- Add the soaked barley and its soaking liquid to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
- Season with salt and pepper to taste. Stir in 2 tablespoons of chopped fresh parsley before serving (optional).
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
7g
Fat
9g
Carbs
10g
