Old-Fashioned Barley & Bean Veggie Soup

Barley, Bean & Vegetable Soup

Ingredients

1. 1 cup hulled barley 2. 1 cup navy beans 3. 1 cup chopped cabbage 4. 2 carrots 5. 2 celery stalks 6. 1 onion 7. 6 cups vegetable broth 8. ¼ cup wheat bran

Detail Steps and Procedure

1. Precise Timing & Temperatures: Simmer barley and beans 45-50 minutes until tender. Sauté vegetables 8-10 minutes. Add cabbage last 15 minutes. Add wheat bran last 10 minutes. Cook at gentle simmer (180°F/82°C).

2. Chef’s Techniques & Critical Steps: Soak beans overnight. Toast barley 2-3 minutes before adding liquid. Sauté vegetables until softened. Add cabbage in batches to wilt. Stir occasionally as fiber thickens soup.

3. Ingredient Preparation Details: Sort and rinse barley and beans. Shred cabbage finely. Dice vegetables uniformly. Use low-sodium broth. Have wheat bran ready.

4. Serving & Storage Instructions: Serve hot with whole grain bread. Refrigerate up to 5 days (thickens considerably). Freeze up to 3 months. Reheat with additional broth.

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