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Recipe
Big Bean Barley and Sweet Potato Soup
A hearty, company-worthy soup that's absolutely delicious and nutritious.
Serves 6
15 minutes
45 minutes
Intermediate
Dinner
Budget-Friendly
High-Protein
Category: soups
Source: Plant-Based Woman Warrior Cookbook P. 143
I am addicted to this soup. Deelish! Company worthy.
Let's cook
Ingredients
- 1 cup sliced shallots (about 2 large) or one onion sliced
- 4 cloves chopped garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon dried rosemary
- 6 cups vegetable broth (low or no salt)
- 1 large skin on sweet potato cubed into about ¾ inch pieces
- ½ cup barley or farro
- ⅛ teaspoon cayenne pepper
- 2 cups cooked large lima beans or 15 ounces canned kidney beans drained and rinsed
- 1 bunch greens of your choice, swiss chard, spinach, kale
- 1 tablespoon maple syrup optional
- 1 tablespoon white miso
- 1 tablespoon balsamic vinegar
Instructions
- 1In a large pot over medium-high heat, add 2 tablespoons of water. Add the shallots or onion and cook until translucent, about 3 minutes, adding more water as needed.
- 2Stir in the garlic, ginger and rosemary and continue cooking for about 30 seconds.
- 3Add the vegetable broth, sweet potato, barley, and cayenne pepper and bring just to a boil.
- 4Reduce the heat to a simmer and cook partially covered, 15-20 minutes, until the sweet potato is tender.
- 5Add the lima beans, swiss chard or greens of choice, maple syrup (if using) and cook for about 3 minutes, until the greens begin to soften.
- 6In a small bowl, place some of the soup liquid and stir in the miso. Add this mix to the pot and also stir in the balsamic vinegar.
- 7I am addicted to this soup. Deelish! Company worthy.