Beans and Barley Winter Soup


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This recipe comes to us from our friends at the Meatless Monday movement in Croatia.

 

 

 

  • 250 g dry beans
  • 100 g barley
  • 1 onion
  • 100 g carrots
  • 100 g root celery
  • olive oil
  • rosemary
  • parsley
  • salt and pepper to taste

Sauté onion, carrots, and root celery in olive oil.

Add rosemary and beans, which have been left to soak.

Add water and cook the beans until done.

When ready, set apart a small quantity and purée the rest.

Put the cooked beans back, add cooked barley mash, and let it boil.

Sprinkle with parsley and olive oil, serve.

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Beans and Barley Winter Soup

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