Barley Soup With Red Beans Corn And Sage Recipe

Name: Barley Soup With Red Beans Corn And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup barley, soaked in cold water for 2 hours; 2 tablespoons butter; 1 tablespoon olive oil; 2 bay leaves; 10 large sage leaves, chopped or 2 teaspoons dried sage; 1 large red onion, finely diced; 1/2 cup carrot, diced; 1 -2 garlic clove, chopped; 3 tablespoons parsley, chopped; 1 teaspoon tomato paste; 2 quarts water or 2 quarts vegetable stock; 1 1/2 teaspoons salt; sea salt, to taste; fresh ground pepper, to taste; 2 ears corn; 1 (15 ounce) can borlotti beans or (15 ounce) can red kidney beans, drained and rinsed; minced parsley, to garnish

Servings: persons

1 cup barley, soaked in cold water for 2 hours
2 tablespoons butter
1 tablespoon olive oil
2 bay leaves
10 large sage leaves, chopped or 2 teaspoons dried sage
1 large red onion, finely diced
1/2 cup carrot, diced
1 -2 garlic clove, chopped
3 tablespoons parsley, chopped
1 teaspoon tomato paste
2 quarts water or 2 quarts vegetable stock
1 1/2 teaspoons salt
sea salt, to taste
fresh ground pepper, to taste
2 ears corn
1 (15 ounce) can borlotti beans or (15 ounce) can red kidney beans, drained and rinsed
minced parsley, to garnish

1
If you haven't soaked it, cover the barley with hot water before you start prepping the soup for vegetables.
2
Melt the butter with the oil, bay leaves, and sage in a wide soup pot.
3
Add the onion and carrot, stir, and cook over medium heat, stirring occasionally, for about 10 minutes, until the onion begins to take on some color.
4
Add the garlic and chopped parsley, then work in the tomato paste.
5
Drain the barley; add it to the pot with 2 quarts water or stock and 1 1/2 teaspoons salt.
6
Bring to a boil, reduce the heat to simmer, then cover and cook until the barley is tender, about 35 minutes. Taste for salt and season with pepper.
7
Meanwhile, shuck the corn and slice off the top halves of the kernels. Reversing your knife to the dull edge, press out the milk from the cobs. Set aside corn kernels and corn milk.
8
When barley is tender add reserved corn and beans to soup. Heat through, taste once or more for salt, and serve with fresh minced parsley.

221

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 17 ingredients. The key ingredients include: 1 cup barley, soaked in cold water for 2 hours, 2 tablespoons butter, 1 tablespoon olive oil, 2 bay leaves, and more.

Yes, Barley Soup With Red Beans Corn And Sage 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!

Barley Soup With Red Beans Corn And Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions