Barley Soup with Red Beans, Corn & Sage

Adapted from Vegetable Soups from Deborah Madison’s Kitchen.

Even Mike thought this soup was tasty.

1 cup barley, soaked for 2 hours
2 Tbsp. butter
1 Tbsp. olive oil
2 bay leaves
10 fresh sage leaves, chopped or 2 tsp. dried
1 large red onion, diced
1/2 cup or more diced carrot
2 garlic cloves, minced
3 Tbsp. chopped parsley
1 tsp. tomato paste
salt & pepper
corn, 2 ears or about 1 cup frozen
1 1/2 cups (or 1 15-ounce can) cooked red beans – borlotti or red kidney

If you haven’t already soaked the barley, cover it with hot water and soak while you prepare the vegetables.

Melt butter with oil, bay leaves and sage in a soup pot. Add the onion and carrots, stir, cook over medium heat until onion starts to color. Add the garlic & parsley, then stir in tomato paste.

Drain the barley and add it to the pot with 2 quarts of water or stock and 1 1/2 tsp. salt. Bring to a boil, reduce heat and simmer until the the barley is tender, about 35 minutes. Taste for salt, season with pepper.

If using corn on the cob, shuck and cut off kernels & press out the “milk” from the cob. Add corn, corn milk & beans to the pot. Heat through. Serve with fresh, chopped parsley.


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