Roasted Bell Pepper and Barley Soup
Warm and filling this White Bean and Barley Soup makes a nourishing and hearty meal. It is very simple to prepare and any leftovers make a delicious lunch the next day.
- 1/2 cup white beans, soaked overnight then cooked till tender or 1 cans white beans drained
- 2 bell peppers, I like to use a mix yellow and red peppers
- 3/4 cups barley
- 2 Tbs olive oil
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 large carrots, sliced
- 6 stalks celery, chopped
- 1 bay leaf
- 1 1/2 Tbs dried oregano
- 1 1/2 tsp salt
- Braggs liquid aminos or soy sauce to taste
- 2 Tbs nutritional yeast
- 4 cups baby spinach
- Cut the bell peppers in half, remove the seeds and bake in oven on 375F until the skins are nice and roasted and starting to blacken. Remove from the oven and let cool. When the peppers are cool peel off the charred skin and cut into strips and set aside.
- In a large pot, add olive oil and mushrooms and saute until all the juices have evaporated and mushrooms are golden and caramelised.
- Add in pearl barley and 6 cups of water and bring to the boil. Add in garlic, onion, carrots, celery, bay leaf and oregano, bring back to the boil then turn heat down and simmer for about 1 hour, until the barley grain is soft and opened up.
- When barley is soft add in salt, drained white beans, nutritional yeast, mushrooms and bell pepper strips. Season with Braggs or soysauce to taste and remove from the heat.
- Stir through spinach before serving so it stays green and fresh.
My table was already a little cluttered but I added these flowers from my morning walk! Taking photos of my notes has given me an excuse to have flowers on my table 😊