Bean & Barley Broth

This recipe is based on a River Cottage one, which has had a few changes made here and there till it evolved into something new. It is a very forgiving recipe and can be used to get rid of the little odds and ends of veg lying around in the bottom of the fridge. A bit of turnip or swede, a parsnip, some mushrooms or some spinach (added right at the end in the case of spinach), would all sit happily in this earthy and filling soup.

It freezes really well, and doing so develops the flavours even more!

Serve with a big chunk of homemade bread to soak up all of the delicious broth.

Bean & Barley Broth

Serves 4-6 

1 tablespoon butter

2 onions, diced

1 bay leaf

A sprig of rosemary/thyme, leaves chopped finely

3 small carrots, diced

2 sticks of celery, diced

1/4 teaspoon of ground corriander

A shake or two of cayenne pepper, ground cumin, and nutmeg

100g pearl barley

1.5 litres of stock (I use two stock cubes, one vegetable, the other either chicken or beef)

1 tin of baked beans, rinsed of tomato sauce

Salt & pepper

Put the butter, onions, bay leaf and rosemary/thyme in a large pan over a medium/low heat. Sweat them together for about 15 minutes, till the onions are incredibly soft and almost translucent, stirring regularly.

Add the carrots, celery and continue for another 5 minutes.

Add your spices (exact quantities are entirely to preference), stock and pearl barley, and simmer on low for 20 minutes. At this point add your rinsed beans and let it blip away for 10 minutes longer.

You can eat as is, or, as I like to do, pulse it a bit with a hand blender (if you don't own a hand blender you could decant some to a blender or use a potato masher), just to make it a little thicker. Season to taste before serving.