Barley and Bean Soup

Barley and Bean Soup

  • Preparation 15 min
  • Cooking 1 h
  • Servings 6
  • Freezes Yes

Our Barley and Bean Soup (traditionally called ash e jow) will take your taste buds on a trip to the Middle East. But this rich, hearty soup garnished with fresh mint and Greek yogurt is most satisfying after an autumn afternoon spent outdoors.

Featured in RICARDO Magazine FALL 2015
  • Vegetarian
  • Nut-free
  • Egg-free

Categories

Ingredients

  • Soup

  • Garnish

Preparation

  • Soup

  • Garnish

Note from Ricardo

To save time, chop the spinach with the herbs in the food processor.

Looking to save time while preparing this recipe? Find the RICARDO Vegetable Broth at IGA grocery stores.

Personal Note