Barley Soup With Red Beans Corn And Sage Recipe

Ingredients for Barley Soup With Red Beans Corn And Sage

• 1 cup barley
• Butter
• 2 tablespoons olive oil
• Bay Leaves
• Sage Leaves
• Red Onion
• Carrot
• Garlic Clove
• 2 tablespoons chopped fresh parsley (optional)
• Tomato Paste
• 4 cups water (for soaking)
• Salt
• Sea Salt
• Fresh Ground Pepper
• 1 cup frozen or fresh corn kernels
• Borlotti Beans

How to Make Barley Soup With Red Beans Corn And Sage

1. Rinse 1 cup of barley and soak in 4 cups of water for at least 2 hours (or cover with hot water while prepping).
2. 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.
3. Stir in 2 cloves of minced garlic and cook for 1 minute more.
4. 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.
5. Add the soaked barley and its soaking liquid to the pot.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
7. Season with salt and pepper to taste. Stir in 2 tablespoons of chopped fresh parsley before serving (optional).
8. Serve warm and enjoy!