Barley and Bean Soup with Thyme

Ingredients

• 150 g Barley
• 1 onion
• 1 Garlic clove
• 1 stalk Celery
• 1 Carrot
• 100 g green beans
• 100 g swiss chard
• 2 tbsp olive oil
• 100 g bean seeds
• 2 tbsp dried tomatoes
• 800 ml vegetable broth
• 1 bay leaf
• 1 Tbsp freshly chopped thyme
• Salt
• pepper (from grinder)
• 2 tbsp freshly grated Parmesan
• thyme sprig for garnish

Instructions

1. 1.

   Soak the barley in 0.5 l water overnight.

2. 2.

   Bring to a boil and simmer gently for about 40 minutes until tender.

3. 3.

   Meanwhile, peel and dice the onion, garlic, celery, and carrot. Wash and cut the green beans into ~3 cm pieces. Wash, trim, and slice the Swiss chard into strips.

4. 4.

   Sauté the onion and garlic in hot oil briefly, then add the carrot, green beans, bean seeds, celery, and finely chopped dried tomatoes; cook for 2–3 minutes more.

5. 5.

   Deglaze with vegetable broth, add the bay leaf, cover, and simmer gently for about 15 minutes. Then add the Swiss chard, barley, and thyme; continue to simmer for another 5 minutes.

6. 6.

   Remove the bay leaf and season with salt and pepper to taste.

7. 7.

   Serve in bowls or plates, sprinkled with freshly grated Parmesan and garnished with thyme sprigs.