Monday, March 22, 2010

Barley & Bean Hearty Soup




What You Need to Prepare:
-White pearl barley, boil it separately first until tender
-Canned beans in tomato juice (use "Less Salt" if you want)
-Chicken breast
-Chicken hams or sausages
-Carrots
-U.S. Celeries
-Onions
-Garlics
-Chicken stock
-Dry Italian mixed herbs
-Nutmeg powder
-Ketchup
-Worcestershire sauce
-Salt n pepper
-Cheese (any kind will do)
-Left-over whole meal bread



What You Need to Do:
1. Cut the chicken breast into cube shape, slice the hams/sausages, cut the carrots, celeries, onions into pieces, and smash the garlics.
2. Sautee the onions and garlics using EVOO (Extra Virgin Olive Oil), when it cooked well put in the chicken breast and ham/sausage.
3. Wait until the chicken turns brown-ish, then put in carrots and celeries. Mix them together.
4. Add in the white pearl barley and the beans, together with its tomato juice.
5. Mix them, add in a pinch of salt n pepper, Italian mixed herbs, and nutmeg powder. Add in a splash of worcestershire sauce for a twist.
6. Pour the chicken stock into the pan, bring it to a boil.
7. We're done! Put the soup into nice bowl, add in toasted bread (we can use left-over whole meal bread, rustic bread, or country loaf, whatever we want).
8. Garnish the soup with any kind of cheese (it will melt and it tastes very good).



This soup is very healthy, because it contains barley and beans which is rich for protein and lots of veggies. And it is so comforting. Suitable for cold weather, or when we feel like to eat something light. We can keep the left-over soup for the next day breakfast (yes, I think it is suitable for b'fast =p). My hubby and I like to eat it with toasted bread, we put the bread inside the soup, so yummy-licious!

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