The legume and grain soup: barley, broad beans, and Swiss chard is an irresistible combination of flavors. Winter is the ideal season for soups, warm and comforting. The barley, broad bean, and Swiss chard soup is a complete and nutritious dish, perfect for a winter dinner. The barley gives the soup a rustic and bold note, while the broad beans add a sweet and delicate flavor. The Swiss chard, finally, brings freshness and lightness. The union of these three ingredients creates an irresistible taste that will win you over at the first bite. This soup is also an excellent source of protein, carbohydrates, fiber, and vitamins. It is therefore a healthy and complete dish, which can be enjoyed by everyone, even children.
Try it and you won’t regret it!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 380.13 (Kcal)
- Carbohydrates 78.45 (g) of which sugars 6.26 (g)
- Proteins 18.74 (g)
- Fat 2.27 (g) of which saturated 0.41 (g)of which unsaturated 0.95 (g)
- Fibers 17.83 (g)
- Sodium 312.13 (mg)
Indicative values for a portion of 245 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups dried broad beans
- 1 1/3 cups pearl barley
- 6 oz Swiss chard
- 1 stalk celery
- 2 carrots
- 1 leek
- 1 clove garlic
- 4 1/4 cups vegetable broth
- 1 glass white wine
- 2 teaspoons turmeric powder
- to taste Sichuan pepper (Optional)
- 2 g coarse salt
- 1 drizzle extra virgin olive oil (Raw)
- A few drizzle chive
- to taste pumpkin seeds
Tools
- 1 Earthenware Pot
Steps
To make the legume and grain soup, first of all, I cut the vegetables: the leek, carrots, celery, and Swiss chard. I also kept the central part of the Swiss chard, which we will use to add more crunchiness to the soup.
After cutting all the vegetables, we sauté them in a large pan with half a glass of white wine, to give lightness and digestibility to the soup and a few grains of Sichuan pepper or alternatively pepper to taste.
Then, after sautéing the vegetables with white wine, we add the Swiss chard and dried broad beans. We cover everything abundantly with hot vegetable broth and bring to a boil.
So, as soon as the broth reaches boiling, we add the barley and broad beans, which have similar cooking times, and let it simmer over low heat for about 60 minutes, or until the barley and broad beans are well cooked.
Subsequently, when the soup is ready and we let it cool at room temperature, we take a generous portion, about half, and blend it. Then, we pour it into a bowl and put it back in the pot, adding it to the rest of the soup.
Finally, after blending part of the soup, I put it back in the pot and let it warm over low heat. We add the turmeric when the soup is almost warm, to avoid losing its properties. Turmeric adds a touch of flavor and color to the soup, as well as providing anti-inflammatory and antioxidant properties.
While warming the soup over low heat, add the turmeric and stir continuously until a uniform yellow color is obtained. Remove the soup from the heat and let it rest for a few minutes, to allow all the flavors to emerge. Finally, plate and serve.
To serve the soup, pour it into individual bowls. Add a drizzle of raw extra virgin olive oil to each bowl, and if you wish, you can also add a pinch of chive and some shelled pumpkin seeds. Serve the soup while still steaming.
I hope you enjoy this recipe, and bon appétit from DadCook!
Tips for storing leftover barley and broad bean soup:
The barley and broad bean soup can be stored in the refrigerator for 2-3 days. To store it, let it cool completely before placing it in an airtight container. Place the container in the refrigerator, away from heat sources. When you want to reheat it, heat it slowly on the stove or in the microwave.
If you plan to store it for more than a day, you can freeze it.
Frozen barley and broad bean soup keeps for 3-4 months. When you want to defrost it, let it thaw in the refrigerator overnight.
Frozen barley and broad bean soup keeps for 3-4 months. When you want to defrost it, let it thaw in the refrigerator overnight.
Wines to pair with legume and grain soup:
White wines Pinot Grigio: fresh and tangy flavor with fruity notes of apple and citrus. Verdejo: fruity and floral flavor with notes of peach and citrus. Sauvignon Blanc: fresh and herbaceous flavor with notes of citrus and grapefruit. Gewürztraminer: fruity and spicy flavor with notes of lychee and rose. Light or sparkling red wines Glera: fruity and floral flavor with notes of apple and citrus. Ribolla Gialla: fresh and tangy flavor with fruity notes of apple and pear. Pinot Noir: fruity and floral flavor with notes of cherry and raspberry.
Pairing Suggestions In general, dry or slightly fruity white wines are a good match for barley and broad bean soup. If your soup is very creamy, you might also consider pairing it with a light or sparkling red wine. If your soup contains other ingredients, such as turmeric, you might consider pairing it with a wine that can contrast the flavor of these ingredients.
In conclusion, the best way to find the perfect wine to pair with your barley and broad bean soup is to experiment. Try different wines and see which one you like best.
FAQ (Questions and Answers)
Can barley be blended?
Yes, barley can be blended together with broad beans. This gives the soup a crunchier, smoother, and creamier consistency. Additionally, it helps to evenly distribute the flavor of all the ingredients.
Moreover, if you blend barley together with broad beans, the soup can become denser and more watery. By leaving the barley in pieces, some texture is retained, and the soup does not dry out too much.
