Spicy Bean & Barley Vegetable Soup

Spicy Bean & Barley Veg Soup

​Prep Time: 20 Min
Cook Time: 1 Hr 20 Min (approx)

Yields: 4 Servings

What You Need

• 3 Tbsp. EVOO
• 1 Tbsp. Unsalted Butter
• 4 cloves Garlic, crushed & minced
• 4 Red Thai Chilis, sliced
• Pinch Red Pepper Flakes
• A few sprigs of Fresh Thyme
• 1 Yellow Onion, diced
• 1 Carrot, peeled & diced
• 2 stalks Celery, diced
• 1 Bell Pepper (not green), diced
• 3 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning, divided
• 2 Tbsp. Tomato Paste
• 1 L PC Brand Plant-Based Chik'n broth
• 3 C Water
• 3/4 C Dry Pot Barley, rinsed
• 540ml Salt Free White Beans, drained & lightly rinsed
• 1 Tsp. Dried Basil
• 1 Tsp. + Himalayan Salt
• 1/2 Tsp. Vegeta Seasoning
• 2 Packed Cups Baby Spinach, chopped
• 1/4 C Fresh Parsley, chopped
• 1/2 C Grana Padano, finely shredded
• 1/2 Lemon, juice
• Cracked Pepper To taste 

Directions

• Begin heating the EVOO, butter, chilis, garlic, thyme, and pepper flakes in a large, deep non-stick skillet or a stainless soup pot set to just about medium heat. Season with a good pinch of salt and pepper and once heated, let everything sizzle together for about 30 seconds. Add the onion, carrot, celery, bell pepper, one teaspoon of the roasted garlic seasoning, and a good hit of both salt & pepper. Stir and let those veg cook 12 - 15 minutes until mostly softened. Reduce your heat if needed if you notice any scorching. Stir fairly often.​

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• Stir in the tomato paste and continue to cook another few minutes. Next, pour in the broth and water and bring your soup to a boil. Once boiled, stir in the barley, beans, salt, remaining Clubhouse seasoning, dried basil, vegeta, and some additional cracked pepper. Reduce your heat to a simmer, cover, and simmer for 40 - 45 minutes. ​

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• Remove the cover and your barley should be just about perfect at this point. Continue to simmer, stirring as needed for another 5 - 10 minutes until just right. Pluck out the thyme sprigs and stir in the spinach and parsley and another pinch of salt & pepper. Let that continue to simmer for another couple of minutes. Next, turn off the heat and fold in the grana padano & lemon juice. Cover and set aside for 5 minutes.
• Prior to serving, taste and adjust your salt / pepper if needed / desired. Serve your bowls garnished with a drizzle of EVOO, some finely shredded grana, and a sprinkle of parsley. ENJOY!
• Remaining soup can be stored in an airtight container in the fridge for 4 days.

HAPPY VEG

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