Plato principal
Bean and Barley Soup
50 minPara 6Nutri-Score A€
A
50 min
50 minBean and Barley Soup
receta de
Toni Okamoto
@plantbasedonabudget
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
yellow onion (diced)Frutas y verduras1 pieza
carrots (trimmed and diced)Frutas y verduras4 piezas- celery ribs (trimmed and diced)Frutas y verduras4 piezas
oilDespensa30 ml
garlic (pressed)Frutas y verduras3 piezas
ground cuminEspecias6 g
chili powderEspecias5 g
vegetable brothDespensa1,9 litros
pearl barley (rinsed (optional))Cereales180 g- diced tomatoes (with their juices)Despensa400 g
- chickpeas (canned, drained)Despensa400 g
- cannellini beans (canned, drained)Despensa400 g
tomato paste (canned)Despensa170 g- cilantro (chopped (or parsley))Frutas y verduras15 g
por ración
Nutrición
238kcal
- Carbohidratos
- 35 g
- Proteínas
- 10 g
- Grasas
- 6 g
lo que usará
Utensilios
Olla
Prensa de ajo
chef's knife
cutting board
paso a paso
Preparación
- Paso 1
Prepare the vegetables
- Dice the onion, carrots and celery.
- Trim the ends and discard the sad outer parts.
- Paso 2
Sauté the vegetables
- Heat the oil in a large soup pot.
- Add the onion, carrots and celery and sauté, stirring occasionally.
- Paso 3
Add garlic and spices
- Press in the garlic and cook for another minute or two.
- Stir in the cumin and chili powder.
- Paso 4
Add broth, barley and tomatoes
- Pour in the vegetable broth.
- Add the barley and the diced tomatoes with their juices.
- Paso 5
Add the beans and tomato paste
- Add the chickpeas and cannellini beans.
- Stir in the tomato paste and mix everything together.
- Paso 6
Simmer the soup
- Bring the soup to a boil, then lower the heat.
- Simmer until the barley and vegetables are soft, stirring occasionally.
- Paso 7
Finish and serve
- Stir in the chopped cilantro (or parsley).
- Taste, adjust seasoning and serve hot.
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