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Six beans brings a variety of textures and flavors to this classic soup. (Bill Hogan/Chicago Tribune) |
I worked as a waitress for several years. One day, while serving a tray of hamburgers to a table of very nice customers, I suddenly was overcome with guilt. I was giving these people something to eat that I believed would damage them.
I quit shortly after that and within a year opened a whole-grain bakery and, later, a vegetarian restaurant and bulk food store.
Fast forward five years, and who walks into my restaurant but the chef from that hamburger joint. He came to give me his favorite soup recipe — but only if I promised to name it after him.
I love that this soup has such a delicious flavor without any oil.
Some oils are more healthful than others — the better being cold-pressed from seeds, nuts or fruit without added chemicals. Even so, I prefer to limit oil in recipes whenever possible.
Hershel's six bean and barley soup
Prep: 18 minutes
Soak: 1 hour
Cook: 1 hour
Servings: 8
Note: This soup calls for a small amount each of six dried legume varieties; you can sub with 2 cups dried bean soup mix.
Ingredients:
1/3 cup each, sorted, rinsed: pinto beans, lentils, split peas, navy beans, kidney beans, black beans (or 2 cups bean mixture)
1/3 cup barley
6 cups low-sodium vegetable broth
1 bay leaf
1 medium onion, chopped
1 clove garlic, minced
2 ribs celery, thinly sliced
I quit shortly after that and within a year opened a whole-grain bakery and, later, a vegetarian restaurant and bulk food store.
Fast forward five years, and who walks into my restaurant but the chef from that hamburger joint. He came to give me his favorite soup recipe — but only if I promised to name it after him.
I love that this soup has such a delicious flavor without any oil.
Some oils are more healthful than others — the better being cold-pressed from seeds, nuts or fruit without added chemicals. Even so, I prefer to limit oil in recipes whenever possible.
Hershel's six bean and barley soup
Prep: 18 minutes
Soak: 1 hour
Cook: 1 hour
Servings: 8
Note: This soup calls for a small amount each of six dried legume varieties; you can sub with 2 cups dried bean soup mix.
Ingredients:
1/3 cup each, sorted, rinsed: pinto beans, lentils, split peas, navy beans, kidney beans, black beans (or 2 cups bean mixture)
1/3 cup barley
6 cups low-sodium vegetable broth
1 bay leaf
1 medium onion, chopped
1 clove garlic, minced
2 ribs celery, thinly sliced
