Bean and Barley Soup

Tonight I was in the mood for a hearty soup. Barley was on my mind, so I decided to throw to a bean and barley concoction together. I used the rest of the stock I made (plus 2 cans broth) and it was done in less than an hour.

I just used the beans I had on hand I'm sure many combinations would do.

Bean and Barley Soup

*amounts are approximate*

• 1 can navy beans drained and rinsed
• 1 Can light red kidney beans drained and rinsed
• 4 handfuls brown lentils
• 5-6 handfuls barley
• 2 handfuls fresh spinach torn
• 1/2 cup diced onion
• 2 cloved of garlic minced
• 7-8 cups of chicken stock or broth
• 2 slices bacon
• 1/2 tbs. unsalted butter
• 1/2 teaspoon olive oil
• 1 tsp. thyme
• 2 bay leaves
• 1 tsp. ground sage
• 1 tbs. parsley
• Salt and pepper

Heat oil and butter over medium heat in a large stock pot and saute the garlic and onions until onions are transluscent. Add the barley and lentils and cook for about a minute. Add the rest of the ingredients except spinach and increase heat until it comes to a boil. Lower heat and simmer for 40-50 minutes. The last 10 minutes add the spinach and let wilt.