Black Bean and Barley Soup

From Jean Pare's Company’s Coming - Soups

INGREDIENTS

• 1 Tbsp canola oil
• 2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 cup chopped red pepper
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 8 cups prepared chicken or vegetable broth
• 19oz can of black beans, rinsed and drained
• 1/3 cup pot barley
• 2 bay leaves
• 2 Tbsp chopped fresh cilantro or parsley

METHOD

1. Heat canola oil in large saucepan or Dutch oven on medium.
2. Add next 3 ingredients. Cook, uncovered for about 10 minutes, stirring often, until onion is softened.
3. Add next 3 ingredients. Heat and stir for about 1 minutes until fragrant.
4. Add broth and beans. Stir. Carefully process with hand blender or in blender until vegetables are finely chopped. Bring to a boil.
5. Add barley and bay leaves. Stir. Reduce heat to medium-low. Simmer, covered, for about 1 hour, stirring occasionally, until barley is tender. Discard bay leaves.
6. Add cilantro. Stir.

Makes about 9 3/4 cups.