The soup with grains, legumes, and pumpkin is a suitable first course for these last winter days 😉
This week started with nice weather 🙂
Finally, after so much rain, a bit of sunshine is needed: it warms us and dries all the accumulated humidity.
In the morning and evening, it’s cold, but during the day with the sun, it feels warm.
Since this weather heralds the coming of spring, today I still wanted a nice steaming soup with barley, spelt, chickpeas, and beans. I also added some pumpkin, and here it is, freshly prepared 😀
This time I used those mixed preparations of spelt and barley that don’t require soaking.
I soaked the chickpeas and beans.
Instead of water, you can use vegetable broth, and in this case, do not add salt because the broth is already flavorful on its own.
P.S.: Also try the:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Soup with Grains, Legumes, and Pumpkin
- 1/4 cup pearl barley
- 1/4 cup pearl spelt
- 1/4 cup dried chickpeas
- 1/4 cup dried borlotti beans
- 3/4 cup pumpkin
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste
Steps for the Soup with Grains, Legumes, and Pumpkin
The night before, soak the chickpeas and beans overnight with a pinch of baking soda.
In the morning, rinse the chickpeas and beans thoroughly under cold tap water.
Take a pot and fill it with about 2 quarts of water, add the chickpeas and beans, and cook for about an hour.
If necessary, add a bit of hot water.
Add the barley, spelt, and chopped pumpkin, and continue cooking for another hour.
The soup should be neither too liquid nor too solid.
Add the oil and salt to taste.
Turn off the heat and serve the hot soup immediately.
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