Clear Vegetable Soup with Barley and Beans

Ingredients

• 150 g Barley
• 150 g white dried beans
• 1 red bell pepper
• 150 g green beans
• 150 g cabbage leaves
• 2 carrots
• 1.5 l vegetable broth
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 bunch parsley

Instructions

1. 1.

   Soak the grains and beans separately overnight in cold water.

2. 2.

   On the next day, wash, trim, halve, deseed, remove all white membranes from the bell pepper, and cut into small pieces.

3. 3.

   Wash the green beans and cut into pieces.

4. 4.

   Cut the cabbage leaves into bite‑sized pieces.

5. 5.

   Peel the carrots and dice them finely.

6. 6.

   Drain the barley and beans, then bring to a boil with the vegetable broth and simmer gently for about 45 minutes. Add the prepared vegetables, season with salt, pepper, and nutmeg, cover and cook for another 15 minutes, tasting again.

7. 7.

   Wash the parsley, shake off excess water, finely chop the leaves, add them to the finished soup, and serve.