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    You are in: Home / Recipes / Barley Soup With Red Beans Corn and Sage Recipe
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    Barley Soup With Red Beans Corn and Sage

    Barley Soup With Red Beans Corn and Sage. Photo by justcallmetoni

    1/1 Photo of Barley Soup With Red Beans Corn and Sage

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Engrossed's Note:

    Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "Barley is a thirsty, thirsty grain. It can drink up to around four times its volume in water--or the soup liquid--so I strongly suggest a two-hour soak before cooking so that you end up with soup rather than a barley dish. Of course you can always thin a thickened soup with water, but flavor is lost when you do that. If you don't have time for a soak, at least cover your barley with hot water while you prep everything to give it a a head start."

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    Serves: 10



    Units: US | Metric


    1. 1
      If you haven't soaked it, cover the barley with hot water before you start prepping the soup for vegetables.
    2. 2
      Melt the butter with the oil, bay leaves, and sage in a wide soup pot.
    3. 3
      Add the onion and carrot, stir, and cook over medium heat, stirring occasionally, for about 10 minutes, until the onion begins to take on some color.
    4. 4
      Add the garlic and chopped parsley, then work in the tomato paste.
    5. 5
      Drain the barley; add it to the pot with 2 quarts water or stock and 1 1/2 teaspoons salt.
    6. 6
      Bring to a boil, reduce the heat to simmer, then cover and cook until the barley is tender, about 35 minutes. Taste for salt and season with pepper.
    7. 7
      Meanwhile, shuck the corn and slice off the top halves of the kernels. Reversing your knife to the dull edge, press out the milk from the cobs. Set aside corn kernels and corn milk.
    8. 8
      When barley is tender add reserved corn and beans to soup. Heat through, taste once or more for salt, and serve with fresh minced parsley.

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    Ratings & Reviews:

    • on October 06, 2007


      I love sage and wish more recipes utilized this unsung herb more often. Given that, I was excited to find this recipe which allowed me to use some plucked fresh from the garden. I loved the combination of corn, barley and beans -- different flavors and textures but all creamy and comforting. The broth was a bit under-seasoned for me and I found myself adding additional garlic (powder for quicker action) and sage as well as salt and pepper. Definite keeper. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Barley Soup With Red Beans Corn and Sage

    Serving Size: 1 (302 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 191.1
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 1.8 g
    Cholesterol 6.1 mg
    Sodium 485.9 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 8.5 g
    Sugars 1.8 g
    Protein 7.3 g

    The following items or measurements are not included:

    sage leaves

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