Bean and Barley Soup
Bean and Barley Soup
With really cold weather I can’t seem to get enough soup. I have been known to have a bowl of soup for breakfast. Why not? This soup is one I have been making for a long time. While the recipe calls for either smoked pork hocks or smoked turkey this would be a great place to use that ham bone leftover from the holidays. The combination of smoky flavor, pinto beans, barley and green beans works so well together. This is one of those soups that tastes even better the next day. It freezes well, too.
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 to soup. Stir in parsley and adjust seasonings. Serves 8-10.
Multi Bean Salad
Multi Bean Salad
I’ve been on a salad kick lately. Maybe the high temps have something to do with that. I was talking to my friend, Mari, last night and we were talking about favorite salads. We both agreed that we love bean salad. As a kid I remember my Mom’s three bean salad. I find myself making this dish with more than three types of beans. Everyone seems to have their favorite combination. I start with green beans and then check out my pantry for what other beans to add. Here is the one I made this time.
Multi- Bean Salad
1 lb. cooked green beans, sliced
1 can lima beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 medium sweet onion, chopped
1/2 c. chopped fresh parsley
1 c. apple cider vinegar
1/4 c. sugar
1/4 c. oil
2 T. Tuscan seasoning- or whatever herb blend you like
1 T. hot sauce, or to taste
Salt and pepper to taste
Combine beans with onions and parsley in a medium bowl. Combine remaining ingredients in a small bowl and pour over the bean mixture. Stir well and chill a couple of hours before serving. Serves 8.
