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bean barley soup
Bean and Barley Soup


Menu Plan for the week of Oct. 25, 2013:  Sunday's Recipes

Bean and Barley Soup

Cooking time:  55 minutes for menu      Cooking schedule: see below for instructions

      This is the first soup of the season, and an easy one.  Make the popovers while it simmers.  Leftovers on Tuesday.  Add the rest of the chickpeas and tomatoes from Saturday.

Bean and Barley Soup                                                Preparation and cooking time: 45 minutes
    A simple, hearty soup flavored with sausage. You could use ham or leave it out for a vegetarian version (using vegetable stock, rather than chicken)

10oz (300gr) sausage
1 cup quick-cooking barley
15oz (450gr) whole tomatoes
15oz (450gr) red beans
15oz (450gr) white beans
3 ribs celery
2 carrots
1 onion
2 cloves garlic
1 tbs olive oil
6 cups (48oz, 1440ml) chicken stock
1 tsp basil
1 tsp oregano
1 tsp paprika

Fry sausages in a large skillet, browning nicely.  Remove and slice, .5" (1.5cm) thick. 
Roughly chop onions and celery.  Slice carrots, cutting in half if rounds are too big.  Mince garlic.  Roughly chop tomatoes, reserving all juices. Drain and rinse beans.
Heat oil in medium pot or Dutch oven.  Add onion, celery, carrot and garlic, sauté until tender. Add all remaining ingredients, except sausage, cover and simmer 30 minutes.  Add sausages and simmer 5 minutes longer.  Serve.

Popovers                                                                 Preparation and cooking time:  45 minutes
These are the easiest 'bread' possible to make.  The only things to remember are not to whisk too thoroughly (it makes them tough, lumps are okay), don't open the oven door while they're baking and eat them hot from the oven slathered in butter.... how hard is that?

muffin pan for 6 normal size muffins
2 eggs
1 cup flour
1 cup milk
pinch of nutmeg (optional)
pinch of salt (optional)

Butter muffin pan - even if it is nonstick but not if it's silicone.   Lightly beat eggs with fork or hand whisk.  Add remaining ingredients and whisk lightly - do not try to get out all of the lumps - doing this would cause over beating and tough popovers.  Ladle into muffin pan - cups should be 1/2 - 2/3 full.  Put into preheated 450F (230C) oven for 25 minutes.  After 25 minutes turn temp down to 350F (180C) and continue baking 15 minutes more until nicely browned.  Remove and serve.

Cooking Schedule: 55 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium skillet, medium soup pot or Dutch oven with
lid, large bowl, whisk, muffin pan
Turn oven on 450F (230C)
Chop onions, celery
Slice carrots
Mince garlic
Sauté onion, celery, carrot, garlic
Butter muffin pan
Lightly beat eggs

Add remaining ingredients, whisk
Ladle into muffin pan, bake
Add remaining ingredients, except sausage to soup
Cover soup, simmer
   20 minute break
Turn oven to 350F (180C)
Fry sausages
Stir soup - adjust seasoning if you like
Slice sausages, add to soup
Remove popovers
Ladle soup into bowls and serve

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