Budget meals: Barley and bean soup

By Drum Digital
06 July 2011

Preparation time: 10 min

Cooking time: 2 hours

Serves 6

You will need

1 kg soup bones or beef shin   pieces, washed and dried

500 ml (2 cups) speckled dried beans, soaked overnight

375 ml (1½ cups) barley or samp

3 L (12 cups) vegetable stock

1 L (4 cups) water

3 large carrots, diced

1 onion, finely chopped

2 cloves garlic, chopped

2 potatoes, diced (optional)

2 ml (½ tsp) mild curry powder

410 g (1 can) chopped tomatoes

60 ml (¼ cup) chopped fresh parsley to garnish

Method

Put the bones, beans and barley together in a large pot.

Cover with water and stock and bring to the boil.

Reduce the heat and simmer for 1½ hours until beans are soft.

Add the carrots, onion, garlic, and potatoes and cook for a further 20 minutes until the potatoes are soft.

Lightly season with salt, pepper and curry powder.

Add the chopped tomatoes and simmer for 10 minutes until well combined.

Garnish with chopped parsley if desired.

This is quite filling and makes a delicious meal all on its own.

TIP: It’s best to soak the beans overnight but if you don’t have time, try to soak them for at least two hours to hasten the cooking process.

More budget meals in DRUM, 30 June 2011.

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