Ingredients
- 1 cup barley, soaked in cold water for 2 hours
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 bay leaves
- 10 large sage leaves, chopped (or 2 teaspoons dried sage)
- 1 large red onion, finely diced
- 1/2 cup carrots, diced
- 1 to 2 garlic clove, chopped
- 3 tablespoons parsley, chopped
- 1 teaspoon tomato paste
- 2 quarts water or 2 quarts vegetable stock
- 1 1/2 teaspoons salt
- Sea salt, to taste
- Fresh ground pepper, to taste
- 2 fresh corn (ears)
- 1 can (15 ounce) beans (borlotti beans or red kidney beans, drained and rinsed)
- Minced parsley, to garnish
How to Make
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Step 1: If you haven't soaked it, cover the barley with hot water before you start prepping the soup for vegetables.
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Step 2: Melt the butter with the oil, bay leaves, and sage in a wide soup pot.
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Step 3: Add the onion and carrot, stir, and cook over medium heat, stirring occasionally, for about 10 minutes, until the onion begins to take on some color.
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Step 4: Add the garlic and chopped parsley, then work in the tomato paste.
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Step 5: Drain the barley; add it to the pot with 2 quarts water or stock and 1 1/2 teaspoons salt.
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Step 6: Bring to a boil, reduce the heat to simmer, then cover and cook until the barley is tender, about 35 minutes. Taste for salt and season with pepper.
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Step 7: Meanwhile, shuck the corn and slice off the top halves of the kernels. Reversing your knife to the dull edge, press out the milk from the cobs. Set aside corn kernels and corn milk.
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Step 8: When barley is tender add reserved corn and beans to soup. Heat through, taste once or more for salt, and serve with fresh minced parsley.
We hope you enjoy this recipe!
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