Thursday, October 17, 2013

Barley and Bean Soup with Kale

As I have one of my favorite fall soups, zuppa toscano, simmering on the stovetop for dinner tonight, I thought I'd take a moment to share another fall soup I recently found I love.

One day last week, I got a craving for some soup.


Not just any soup, though. I knew I wanted something with a tomato base that included beans. Olive Garden's pasta e fagioli popped into mind. I had the plan all day to make this recipe from Iowa Girls Eats.


Would you believe, though, that when I got home to start cooking I found the only pasta I had was spaghetti? At least that's a sign my kitchen cupboards are dwindling! Ok, new plan! I had lots of beans and different types of canned tomatoes. I knew I could come up with something.


I started adding different things from my freezer and pantry, and voila! A new soup was born!


Barley and Bean Soup with Kale

1/2 bag bean soup
1/2 cup lentils
1 cup pearled barley
1 can kidney beans, undrained
1 15 oz can of tomato sauce
1 28 oz can crushed tomatoes
1 onion, chopped
1 cup chopped kale, frozen or fresh
16 oz vegetable broth
1 cup water
1/2 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 1/2 tsp salt
pepper to taste

1. Soak beans overnight and drain water. (I pulled this bag of beans from the freezer and they were already pre-soaked.)
2. Add all ingredients to a large pot.
2. Simmer, covered, over medium heat for about 45-50 minutes minutes.


What's your favorite soup to make in the fall?

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