Barley And Spring Onion Soup With Fava Beans Recipes

CARIBBEAN BEEF BARLEY SOUP WITH VEGETABLES

Steps:

• Pressure Cooker: Heat oil, over medium heat, and brown beef shank well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
• Place onions and garlic in the pot and cook until softened, about 10 minutes; do not let brown (turn heat down if needed).
• Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let evaporate a bit, about 2 minutes.
• Return meat and add both broths and water; close pressure cooker and cook until meat is tender, about 1 hour.
• Release pressure, uncover, add barley and fava beans; cover, cook medium low for 10 minutes.
• Release pressure, uncover, add potatoes, carrots, and cabbage; replace cover, cook until vegetables are tender, about 10 minutes more.
• Adjust seasoning (salt and pepper) and serve garnished with green onions.
• Dutch Oven on Stove Top: Heat oil, over medium heat, in a Dutch oven and brown well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
• Add onions and garlic to the pot and cook until softened, about 10 minutes; do not let onions brown (turn heat down a little, if necessary).
• Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let mostly evaporate, 2 minutes.
• Return meat to pot and add broths and water; cover, reduce heat to low and simmer until meat is tender, about 2 hours.
• Add fava beans and barley and simmer, covered, medium low until tender, about 30 minutes.
• Add potatoes, carrots, and cabbage, simmer, covered 10 to 15 minutes; adjust seasoning (salt and pepper).
• Serve garnished with green onions.
• Slow Cooker: Heat oil in a large skillet, over medium heat, and brown meat well on both sides, seasoning with salt and pepper, about 10 minutes; place in slow cooker.
• Add onions and garlic to skillet, cook until softened, about 10 minutes; do not let onions brown (reduce heat).
• Stir in allspice, thyme, and red pepper flakes; de-glaze with wine and let most of the wine evaporate.
• Add mixture to slow cooker along with both broths, water, and remaining ingredients, up to, but not including, the green onions.
• Cook on low 7 to 9 hours or high 5 to 6 hours; serve garnished with green onions.

BARLEY BEAN SOUP

Steps:

• Heat the oil in a soup pot.
• Add the onions and garlic and saute until the onions are golden.
• Add all the remaining ingredients except the last 4.
• Cover with the water.
• Bring to a simmer, and simmer gently covered for 1 hour.
• At this time the barley and vegies should be tender.
• Add the beans, parsley, and dill.
• Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
• Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
• *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.

BEAN & BARLEY SOUP

Steps:

• Soak beans overnight in a large pot of water, then rinse and drain.
• Pour 4 cups of Veg. or chicken broth into a pot with the beans.
• In a seperate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft. Combine this mixture and remaining ingredients into the bean pot and cover with more broth. Simmer covered for about an hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary. Salt tand pepper to desired taste.