Bean and Barley Soup

Bean and Barley Soup

Very cold, even by December standards. Seemed like a great day for a hot bowl of soup. I love this Bean and Barley soup. It takes a while to cook but that only helps to warm the house on a chilly day. This recipe makes a pretty big pot of soup. I make it when I have company, although it does freeze well.

Bean and Barley Soup

8 oz. dry pinto beans, rinsed

1 T. oil

1 onion, chopped

2 cloves garlic, minced

2 carrots chopped fine

2 ribs celery, chopped fine

1 lb. Spare ribs or 1 lb. turkey drumstick or thigh

1 lb. ham hock or 1 lb. smoked  turkey drumstick or wing

1 qt. chicken stock

2 qts. Vegetable stock or water

1 c. barley

½ lb. green beans, cut

salt and pepper to taste

1 T. parsley

Place beans in saucepan with water and boil 5 minutes. Set aside to soak 1 hour. Drain. Meanwhile cook vegetables and garlic in oil in large kettle. Add meats and stocks and bring to a boil.  Stir in pinto beans. Cover and simmer on top of the stove for 1 hour. Or, if pan is ovenproof place in 350-degree oven and cook 1 hour. Stir in barley and beans and cook 1 hour more. Remove from heat and remove meat. Remove any meat from bones, shred and return meat to soup, discard bones. Stir in parsley and adjust seasonings. Serves 8-10.