This bean and grain soup recipe is the perfect single meal for a winter evening to eat in a healthy and balanced way.
There legume and grain soup it’s the perfect winter meal and comfort, but also a very healthy and highly nutritious meal that includes vegetables, legumes and whole grains, which are foods that should form the basis of our diet according to the World Health Organization. .
Although the sauce can be made more substantial by adding cubes of bacon and finishing the dish with grated Parmesan, the version we serve here is completely vegan and still very tasty.
Our suggested mix of pulses and cereals is based on the fact that not all pulses have the same cooking time. If you want to substitute, for a soup that cooks even faster and doesn’t need to be soaked, try a mix of chickpeas, red lentils and chickpeas in the shell for a sweeter and creamier soup. I want to cook rice with legumes: in 15 minutes everything will be cooked without soaking.
If you don’t have whole grains, you can choose the polished (or pearled) version, but cooking times are reduced, so add the grains no more than 20 minutes before the beans are cooked. A final note: if you use pearl barley, be aware that it will make the soup a little sticky, if you don’t like it, boil it separately and add it only at the end.
Hulled is spelled
Extra virgin olive oil
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To make this bean and grain soup recipe, wash the beans and soak them for 8 hours.
Wash the grains in a fine mesh strainer until the water runs clear.
Peel the vegetables and cut them into slices.
Fry in oil with aromatic herbs
Strain the legume mixture and pour it into the pan, stirring for a minute on high heat.
Pour in the broth and cook for 30 minutes.
Add the grains.
Add the peeled and chopped potatoes.
Cook on low heat for 50 minutes.
Serve with olive oil, a pinch of grated pepper and, if desired, bread and parmesan croutons.