Tuscan Bean and Barley Soup - My Way Chef

A delish vegetarian soup with a robust taste!...You won't miss the meat! Subscribe for new videos each Friday. Recipe: https://spark.adobe.com/page/tWOJQ566... Instagram: https://www.instagram.com/mywaychef/?... Steps by Roa Music |   / roa_music1031​   BARLEY BEAN SOUP INGREDIENTS 1/2 cup Pearl Barley 3 cups water 2 Tbsp olive oil 2 Tbsp Butter 2 Cup sweet onion, diced 1 Cup carrot, chopped 1 Cup Diced celery 1 large Red pepper diced 3 Garlic Cloves 1 Tbsp Kosher salt 1 tsp pepper 1 Tbsp Italian seasoning 1/4 tsp hot red pepper flakes (optional) 4 cans (11.5 oz each) V8 juice 2 Cans diced fresh tomatoes (14 1/2 oz) 1 tsp sugar(optional) 4 cans cannellini beans (divided) 8 Tbsp grated pecorino 1 Can golden corn, drained (15 oz) DIRECTIONS In a separate pot bring water to a boil, add Pearl barley and let simmer until cooked. Set aside. While it’s cooking prep all other ingredients. Heat oil & butter in a 5 quart Dutch oven over medium-high heat. Saute garlic, red pepper and onion until tender, approximately 5 minutes. Stir in carrot,celery, seasoning and cook another 2 to 3 minutes. Pour in V8 juice, diced tomatoes, sugar, half of the beans and bring to a low boil. Reduce to a simmer, and cook 20 to 25 minutes Remove 5 cups of the soup and allow to cool to room temperature. Once cooled, purée soup with the pecorino in a blender or food processor until smooth. Return to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Add remaining beans, corn and cooked barley cook for 10 minutes and serve