Barley, Silverbeet, And Lima Bean Soup Recipe

Name: Barley, Silverbeet, And Lima Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. medium pearl barley; 2 x onions minced coarse; 1 c. minced carrot; 2 lrg garlic cloves; 2 Tbsp. extra virgin olive oil; 3 quart water (12 c.); 1 quart chicken broth (4 c.); 2 x smoked ham hocks; 4 x parsley sprigs; 1 c. minced celery; 1 lb Silverbeet washed well and minced coarse a (10-oz) package frzn lima beans; 1 tsp dry basil crumbled; 1/2 tsp dry thyme crumbled

Servings: persons

1 c. medium pearl barley
2 x onions minced coarse
1 c. minced carrot
2 lrg garlic cloves
2 Tbsp. extra virgin olive oil
3 quart water (12 c.)
1 quart chicken broth (4 c.)
2 x smoked ham hocks
4 x parsley sprigs
1 c. minced celery
1 lb Silverbeet washed well and minced coarse a (10-oz) package frzn lima beans
1 tsp dry basil crumbled
1/2 tsp dry thyme crumbled

1
In a baking pan toast the barley in a preheated 375F.
2
oven, shaking the pan occasionally, for 5 to 7 min, or possibly till it is aromatic.
3
In a large
4
kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, till the vegetables are browned.
5
Add in the water, the broth, the ham hocks, and the parsley and simmer the mix, uncovered, for 1 hour.
6
Add in the toasted barley and the celery and simmer the mix, uncovered, for 45 min.
7
Transfer the ham hocks with tongs to a cutting board, throw away the fat and bones, and chop the ham
8
coarse.
9
To the kettle add in the ham, the Silverbeet, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 min, or possibly till the silverbeet is tender.
10
Makes about 15 c., serving 6 as a main course.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. medium pearl barley, 2 x onions minced coarse, 1 c. minced carrot, 2 lrg garlic cloves, and more.

Yes, Barley, Silverbeet, And Lima Bean Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!