Ingredients
Units
- 2 Tbsp extra-virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, peeled and sliced
- 3 cloves garlic, chopped
- 1 medium potato, peeled and diced
- 2 Tbsp sweet paprika
- ⅓ cup barley
- 1 (28-oz) can diced tomatoes
- 1 cup vegetable broth
- 1 bay leaf
- 1 Tbsp soy sauce
- 1 cup canned red beans
- 1 cup canned white beans
- 1 cup canned chickpeas
- ¼ cup parsley, chopped
- salt and pepper, to taste
Instructions
- In a large Dutch oven or pot, heat the oil over medium heat.
- Add the onion, carrots, garlic and potato. Cook for 6-8 minutes, or until the onions begin to soften.
- Add the paprika, stirring to combine. Cook for an additional 2 minutes.
- Add the barley, tomatoes, broth, bay leaf and soy sauce. Bring to a boil, cover and reduce to simmer for 45 minutes, or until the barley is fully cooked. Keep an eye on the water level, adding 1/2 cup of broth, as needed.
- Add the beans and chickpeas, stirring to combine. Simmer for an additional 30 minutes.
- Serve with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 2 hours or overnight
- Category: Main
- Method: Slow-Cooked
- Cuisine: Ashkenazi