Grandmas Bean and Barley Soup (Nigella Lawson) (Vegan) |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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this soup is awesome, its in kiddies section of nigella feast, starchy sweetly comforting and give you a big hug. It makes you feel better when your ill and can be made into other things with leftovers, the only change I have made from nigellas recipe is to use veg stock. Now this soup my way is vegan and very good for you however it can be transformed into naughty meaty very easily. EG: add chopped extra crispy bacon on top or stirred in = gorgous and filling tea. Leave it thick add some rosemary and serve as a side to roast lamb. My husband put bacon on his tonight. the leftovers will tommorow provide a base for a chicken stew for the husband, add some wine/ lemon juice chicken etc. ill post recipe for that tommorow after ive made it. i should know im a debt counsellor for a national charity- did i mention this recipe is actually very cheap? oh yeah i dont add parsley cos my husband doesnt like it oh and i season mine with plenty of pepper. Ingredients:
250 g dried butter beans |
125 g barley |
250 g parsnips (1-2 whole parsnips) |
250 g carrots (2-3 whole carrots) |
1 large onion (roughly chopped) |
1 bunch parsley |
500 g potatoes (peeled) |
2 1/4 liters vegetable stock |
1 tablespoon caster sugar |
Directions:
1. soak beans and barley overnight. skin the beans by poppin them out of their shell- nigella finds it relaxing doing this- suprisingly it is.
2. chop and process all of the peeled fresh veg or chop finley by hand inclduing parsley. add stock to large sauce pan, add the veg and beans and barley. add potaoes in small dice.
3. stir in sugar bring to boil, turn down heat and and simmer for 2 hours adding more stock or water if it gets too thick. season to taste.
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