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A tasty, winter warm-up soup.
Soak the beans in a bowl covered with cold water for a night.
The next day put the beans in a sieve in the sink and drain off the water. Then wash generously with fresh water.
Put the beans, sliced carrots, parsnip, celeriac, whole onion, sliced chorizo, some ground pepper, bay leaves, garlic and thyme in a big pan, add the water and bring to boil. Cook for 1.5-2 hours until beans are soft. Then add salt to taste, remove onion, garlic, thyme sprigs and bay leaves and discard. Add the pearl barley and cook until it gets tender (use the package instructions for timing). Add additional water if necessary.
If you serve the soup in a bread bowl please choose a brown one instead of white one. It will keep the soup for longer time without leaking. Get the bread and cut off the upper third part of it with a sharp knife. Spoon out the soft part of the bread and toast them in a 350 F oven for 5-10 minutes. Leave to cool to room temperature then put some warm soup in. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!