It’s that time of year again. Yep, soup time. I am very fond of bean soups, as they are filling, tasty and packed with nutrients. I prefer making beans from scratch. It’s much cheaper and you know what ‘s in them. I recently learned a trick for cooking beans fairly quickly if one doesn’t remember to soak the beans overnight. Bring them to a full boil, then remove from heat. This has the same effect as soaking them overnight. Once they have cooled, return to the burner and cook for a few hours, until beans are tender. I add barley because beans and grains combine to make complete complex protein.
About 3 cups water
1 ½ cups white beans, uncooked
½ cup barley
Handful of kale, chopped fine
½ cup fresh parsley, optional
1 teaspoon cayenne, if you like it a bit spicy
1 tablespoon veggie bullion salt, pepper, oregano & thyme, to taste.
Either soak beans overnight or bring to a boil, then remove from heat and let cool. Cook beans in the water until tender, then add the rest of the ingredients. This soup is good with cornbread and a salad.