Bean and Barley Soup

We have 25 pounds of barley in our food storage that we try to rotate into our meals. We like to grind it up and use it as flour in some of our baking but I also wanted to find a really good soup to make with it. I combined a few recipes I found while searching around online and came up with this soup. It is so good! The boys had seconds and Coen had thirds and was licking his bowl clean...literally! It has a secret ingredient...curry! Just enough to add a yummy flavor without it actually tasting like a curry dish. The only difference I would make would be one less beef bouillon cube. It seemed just a little too salty to me. But I'll put the recipe down as I made it and you can see what you think. Of course you could easily make this vegetarian by using vegetable broth instead of the beef. I give this recipe two thumbs up!


Bean and Barley Soup

2 Tbsp. olive oil
1/2 onion, chopped
1 clove garlic, minced
3 carrots, sliced very thin
1 celery stalk, chopped
4 oz. (half of an 8 oz. container) mushrooms, chopped-I used baby bella mushrooms
8 cups water
4 beef bouillon cubes
2/3 cup uncooked pearled barley
1 (14.5 oz.) can diced tomatoes
1 can garbanzo beans, rinsed and drained
1 tsp. curry powder
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1 cup (about 3 big leaves) kale, chopped very fine--could use chopped cabbage or spinach if you don't have kale but kale is so good and so good for you!

In a large soup pot, saute onion, garlic, carrots, mushrooms, and celery in olive oil. Add all other ingredients except for kale. Mix and bring to a boil. Reduce heat and simmer for 45 min. or until barley is soft. Stir occasionally. Add kale during the last 15 minutes of cooking time. If too thick, add more water. Season with salt and pepper to taste.