Herb-Pesto Barley Soup
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- Prep Time 25 minutes
- Total Time 1 hour
- Yield Serves 4
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 medium onions, chopped
- 6 garlic cloves, minced
- Coarse salt and ground pepper
- 1 cup pearled barley
- 1 can (15 1/2 ounces) cannellini beans, rinsed and drained
- 1 can (15 1/2 ounces) chickpeas, rinsed and drained
- 3 cups flat-leaf parsley leaves (from a large bunch)
- 1 cup fresh dill, coarsely chopped
- 1 cup fresh mint leaves, coarsely chopped
- 2 tablespoons red-wine vinegar
- 1/4 cup plain 2 percent Greek yogurt
Directions
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In a 5-quart Dutch oven or large pot, heat 2 tablespoons oil over medium-high. Add onions and garlic and cook until caramelized and tender, stirring frequently, about 15 minutes, scraping up the browned bits (add a little water to the bottom of the pot if it begins to overbrown). Season with salt and pepper.
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Add barley and 6 cups water and bring to a boil.
Reduce heat; simmer partially covered over medium
until barley is tender, about 40 minutes. Stir in beans
and chickpeas and cook until heated through, about
1 minute. Remove from heat, stir in the 2 cups whole
parsley leaves. Add more water to thin soup as necessary. Season with salt and pepper. -
Meanwhile, in blender, combine dill, mint, chopped
parsley, vinegar, remaining 1/4 cup oil, and 2 tablespoons water. Puree to desired consistency. Serve soup topped with herb pesto and a dollop of yogurt.
Can anyone tell me how to adjust the ingredients to make this recipe for 50 people? I know that doubling or tripling all the ingredients is not always the way to go to make a large batch. Any info is most appreciated. Thank you, Mary Lou
Delicious, we are always looking for ways to incorporate whole grains and beans into our diet. Great for those cold winter nights.
Wow! This has become one of my new favorite recipes of all time. I noticed a previous contributor said that it was extremely bland but take note: the recipe calls for 6 cups of water rather than stock or broth. I don't know if this was a misprint, but I used a combination of beef and chicken broth and it was sublime! (You could also substitute vegetable broth if you are aiming for vegetarian.) This is a hearty, thick soup that's filling and delicious, especially with the pesto
Wow! This has become one of my new favorite recipes of all time. I noticed a previous contributor said that it was extremely bland but take note: the recipe calls for 6 cups of water rather than stock or broth. I don't know if this was a misprint, but I used a combination of beef and chicken broth and it was sublime! (You could also substitute vegetable broth if you are aiming for vegetarian.) This is a hearty, thick soup that's filling and delicious, especially with the pesto
This recipe was very bland. Even after adding the pesto there was not much taste. I was very disappointed.
This recipe was very bland. Even after adding the pesto there was not much taste. I was very disappointed.