Bean and barley soup
Instructions
The night before put to soak the beans in cold water and boil them in the next day 200 cl water, combine celery, carrot, onion, garlic, potatoes, peeled and cut into chunks.
Cook 2 hours.
In another pan boil the barley and drain it.
Withdrawn from heat the pan with beans, remove half of these, blend everything else.
Pour back into the pot, heat and add barley.
Bake 20 minutes; pour into soup, seasoned with a little olive oil and serve.
Ingredients and dosing for 4 persons
- 80 g of barley
- 250 g of dried beans
- 2 large potatoes
- 1 bit of celery
- 1 carrot
- 1 onion
- 1 clove of garlic
- Salt
- Pepper
- 1 thread of olive oil