Hearty barley and vegetable soup
Portions:
80Preparation Time:
Cooking Time:
Ingredients
1/2 cup (125 mL) olive oil
10 cups (1.1 kg)
Arctic Gardens Mirepoix blend
25 garlic cloves, chopped
1/2 cup (125 mL) fresh rosemary, finely chopped
2 tbsp (60 mL) fresh thyme
1 tsp (5 mL) chili flakes (optional)
20 cups (2.5 kg)
Arctic Gardens Ancient grains blend
18 cups (3 kg)
Arctic Gardens Kalebanzo blend
50 cups (12.5 L) reduced sodium vegetable broth *
2 large pieces of Parmesan rind (optional)
Salt and pepper to taste
Preparation
1 In a large pot, heat the oil, add the mirepoix and cook for 4-5 minutes until the onions soften.
2. Add garlic, rosemary, thyme and chilli flakes (optional), cook for 1 minute, stirring constantly.
3. Add the barley, spelt and bean mixture, the kalebanzo mixture, then the stock and Parmesan rind (optional). Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4. Adjust seasoning to taste before serving.
* The amount of broth can be adjusted to achieve the desired consistency."
