Plat
Bean and Barley Soup
50 minPour 6Nutri-Score A€
A
50 min
50 minBean and Barley Soup
recette de
Toni Okamoto
@plantbasedonabudget
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
yellow onion (diced)Fruits et légumes1 morceau
carrots (trimmed and diced)Fruits et légumes4 morceaux- celery ribs (trimmed and diced)Fruits et légumes4 morceaux
oilÉpicerie30 ml
garlic (pressed)Fruits et légumes3 morceaux
ground cuminÉpices6 g
chili powderÉpices5 g
vegetable brothÉpicerie1,9 litres
pearl barley (rinsed (optional))Céréales180 g- diced tomatoes (with their juices)Épicerie400 g
- chickpeas (canned, drained)Épicerie400 g
- cannellini beans (canned, drained)Épicerie400 g
tomato paste (canned)Épicerie170 g- cilantro (chopped (or parsley))Fruits et légumes15 g
par portion
Nutrition
238kcal
- Glucides
- 35 g
- Protéines
- 10 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Marmite
Presse-ail
chef's knife
cutting board
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Dice the onion, carrots and celery.
- Trim the ends and discard the sad outer parts.
- Étape 2
Sauté the vegetables
- Heat the oil in a large soup pot.
- Add the onion, carrots and celery and sauté, stirring occasionally.
- Étape 3
Add garlic and spices
- Press in the garlic and cook for another minute or two.
- Stir in the cumin and chili powder.
- Étape 4
Add broth, barley and tomatoes
- Pour in the vegetable broth.
- Add the barley and the diced tomatoes with their juices.
- Étape 5
Add the beans and tomato paste
- Add the chickpeas and cannellini beans.
- Stir in the tomato paste and mix everything together.
- Étape 6
Simmer the soup
- Bring the soup to a boil, then lower the heat.
- Simmer until the barley and vegetables are soft, stirring occasionally.
- Étape 7
Finish and serve
- Stir in the chopped cilantro (or parsley).
- Taste, adjust seasoning and serve hot.
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