Day 4 - Barley Minestrone

Barley minestrone is a dish from my childhood. My mom used to make it all the time, but usually, there would be some pork in there somewhere. I must confess, the idea of a good sausage in my minestrone still sounds mouthwatering, but I try to envision a happy piglet running free instead and the desire to eat meat vanishes.

I just cannot eat a happy piglet.

Anyway, because lentils and barley need some soaking and then some cooking, I decided to cook this last night. It was actually my first attempt at this dish and all I could say when tasting it was "YUM!".

It took some half an hour of soaking, 10 minutes preparation time and 45 - 55 minutes of cooking (I got a bit lost there), but you can cook it ahead and just reheat it the next day.

By the way, this portion serves an army (actually I think 4 people).

BARLEY MINESTRONE

200 g mixed grain & beans (barley, peas, lentils, adzuki beans or other beans)
2 medium onions
half a medium leek
4-6 cloves garlic
1 large carrot
3 medium potatoes
fresh parsley
salt & pepper
spoon of olive oil
water

Wash and drain the barley mix and put it in a bowl filled with water to soak. The longer you soak it, the shorter the cooking time, but just follow instructions on the package.

Meanwhile, peel and slice coarsely the onions, garlic and leek. In a pan, heat some olive oil. When hot, put in the onions and stir fry for a minute or two. Then add the leek, stir fry for a minute, add garlic, stir and then add some water to steam it. Cook the onions until they turn lightly brown and really soft. Remove from heat, if drained, add some water and puree using a mixer or blender.

Wash your barley mix and put in a pot with enough water to cover it a centimeter high. Add the pureed onions and bring to boil. Cook on a low heat for about 20-30 minutes, stirring occasionally and adding water if needed.

Meanwhile, peel the carrots & potatoes, wash and dice both, carrots on small slices, potatoes on larger chunks. Add to the minestrone about 20 minutes before it is done. Season with salt, pepper and fresh chopped parsley, add water if needed and cook for the next 15 - 20 minutes until the veggies are soft.

Remove from heat and serve or let it cool down and refrigerate.