Best Barley And Spring Onion Soup With Fava Beans Recipes

BARLEY AND SPRING ONION SOUP WITH FAVA BEANS

Barley and Spring Onion Soup With Fava Beans image

This is a light, sweet onion soup to make when those big, juicy spring onions accompany fresh fava beans in the farmers' market. You can make a quick vegetable stock with the trimmings while you're prepping the ingredients.

Provided by Martha Rose Shulman

Categories one pot, soups and stews

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound spring onions
2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon butter
1 garlic clove, minced
1 1/2 quarts vegetable stock or chicken stock
A bouquet garni made with a bay leaf, a few dried mushrooms or mushroom stems, a Parmesan rind and a couple of sprigs each thyme and parsley, all tied into a cheesecloth bag
1/2 cup barley
Salt and freshly ground pepper
1 pound fava beans, shelled and skinned
1 to 2 tablespoons chopped fresh herbs, like parsley, tarragon, fresh thyme
Rounds of baguette or slices of country bread, topped with Gruyère or Parmesan, then toasted until the cheese melts

Steps:

Quarter the onions lengthwise (stem to root end), then slice thinly across the grain.
In a large, heavy soup pot heat the oil over medium heat and add the onions. Cook, stirring often, until they have softened and begun to darken a little; do not let them brown. Add a pinch of salt, the stock and the bouquet garni. Bring to a boil, add the barley, reduce the heat, cover and simmer 1 hour. Taste and adjust salt. Add freshly ground pepper.
Remove the bouquet garni and discard. Add the fava beans and continue to simmer for 5 to 8 minutes more. Stir in the herbs. Serve, topping each bowl with the cheese croutons.

CARIBBEAN BEEF BARLEY SOUP WITH VEGETABLES

Caribbean Beef Barley Soup With Vegetables image

This recipe makes use of the inexpensive beef shank, but you can use another cut of beef, if you like. Oxtail would work nicely. This recipe is made in a pressure cooker, but you could use a Dutch oven on the stove top, or a slow cooker (directions included).

Provided by threeovens

Categories Grains

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
1 lb beef shank
kosher salt & freshly ground black pepper
1 onion, chopped fine (I use a food processor)
2 garlic cloves, minced
1/2 teaspoon ground allspice
2 cloves
2 sprigs fresh thyme
1 pinch crushed red pepper flakes
1/4 cup dry red wine
2 cups chicken broth (or 2 cups water and 2 chicken bouillon cubes)
2 cups beef broth (or 2 cups water and 2 beef bouillon cubes)
2 cups water
1 carrot, diced
1 small potato, peeled and diced
1 cup fava beans, peeled and thawed (frozen)
1/4 cup pearl barley
1 tablespoon tomato paste
1 cup cabbage, shredded (red or green)
green onion, chopped for garnish

Steps:

Pressure Cooker: Heat oil, over medium heat, and brown beef shank well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
Place onions and garlic in the pot and cook until softened, about 10 minutes; do not let brown (turn heat down if needed).
Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let evaporate a bit, about 2 minutes.
Return meat and add both broths and water; close pressure cooker and cook until meat is tender, about 1 hour.
Release pressure, uncover, add barley and fava beans; cover, cook medium low for 10 minutes.
Release pressure, uncover, add potatoes, carrots, and cabbage; replace cover, cook until vegetables are tender, about 10 minutes more.
Adjust seasoning (salt and pepper) and serve garnished with green onions.
Dutch Oven on Stove Top: Heat oil, over medium heat, in a Dutch oven and brown well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
Add onions and garlic to the pot and cook until softened, about 10 minutes; do not let onions brown (turn heat down a little, if necessary).
Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let mostly evaporate, 2 minutes.
Return meat to pot and add broths and water; cover, reduce heat to low and simmer until meat is tender, about 2 hours.
Add fava beans and barley and simmer, covered, medium low until tender, about 30 minutes.
Add potatoes, carrots, and cabbage, simmer, covered 10 to 15 minutes; adjust seasoning (salt and pepper).
Serve garnished with green onions.
Slow Cooker: Heat oil in a large skillet, over medium heat, and brown meat well on both sides, seasoning with salt and pepper, about 10 minutes; place in slow cooker.
Add onions and garlic to skillet, cook until softened, about 10 minutes; do not let onions brown (reduce heat).
Stir in allspice, thyme, and red pepper flakes; de-glaze with wine and let most of the wine evaporate.
Add mixture to slow cooker along with both broths, water, and remaining ingredients, up to, but not including, the green onions.
Cook on low 7 to 9 hours or high 5 to 6 hours; serve garnished with green onions.