Source: Recipes for a Small Planet
Made: November 15, 2013
Yield: 2½ quarts
Time to make: 45 minutes.
Prior preparation needed
Cook beans if using dried beans.
Exotic indeed! This is a colorful tomato, bean & barley stew subtly flavored with mint, dill and miso. Exceptionally good!
Exotic Barley Stew
1½ cups dry barley, cooked
½ cup dry beans, cooked (red beans give a nice colour contrast)
3 Tbsp. oil
1 large onion, chopped (1½ cups)
3 cups fresh green beans, cut into ½” pieces
2 tsp. chopped, fresh mint
¼ cup chopped, fresh parsley
6 cups stock
3 Tbsp. miso
1 tsp. salt
2 tsp. dill seed, ground
3-4 large, fresh tomatoes, chopped (or equivalent in canned tomatoes)
Heat oil in a large soup pot or Dutch oven.
Sauté onions until soft.
Add green beans and continue cooking until tender but still crisp.
Add mint, parsley, salt, dill and stock.
When stock is at simmer point, use some to dissolve miso, and stir back into the pot.
Add tomatoes, cooked barley and cooked beans.
Cover and let simmer for 30 minutes, stirring occasionally.
Serving hint: add a spoonful of yogurt to each serving to cool the soup and give it a tangier taste.