Bean and Barley Soup

Most supermarkets stock packets of dried mixed beans but if unavailable mix equal quantities of pinto, haricot, blackeyed, borlotti or any favourite bean.
For speed, tinned beans are perfectly acceptable. Just drain and rinse, adding the beans towards the end of the cooking time, to warm through.
This is a thick and hearty soup, quite filling and therefore suitable for a lunchtime meal.

Serves 4 good portions

Ingredients
1 large onion chopped
1 large carrot scrubbed and diced
1 garlic clove chopped
3 oz/75g celeriac peeled and diced
or 2 sticks of celery chopped
1½ pints/900ml vegetable stock, made with a cube
5 oz/140g mixed beans (Dry weight) soaked overnight
2 tablespoons of barley
Salt and black pepper to taste
1 medium 6oz/175g potato diced

Method

Heat a tablespoon of oil in a large saucepan and add the garlic, onion and celery. Cook for a minute or two. Add the carrot, celeriac or celery and season with salt and pepper. Add the stock, beans, barley and potato.

Bring to the boil, then reduce to simmer for 1½ hours until the beans are soft.

Remove half the vegetables and beans to a blender or processor, puree and return to the pan. Add more water to produce a thickish mix and check the seasoning

Serve piping hot with warm crusty bread.


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