Martin’s Bean and Barley Soup
- 1 lb dry red beans
- 2 cups hull-less whole barley
- 2 large onion
- 24 oz mushrooms (white and portabella)
- 6 plum tomatoes - cut into small pieces
- ½ head green cabbage - chopped
- 18 cloves garlic
- 2 cups mini carrots
- 12 oz cooked Chorizo sausage
- 4 branches thyme
- olive oil
- cayenne pepper
- ground black pepper
Soak dry red beans according to package instructions.
Barley: Sauté onion, mushrooms, 6 cloves of finely chopped garlic and seasoning in olive oil until onions are transparent. Boil 3 cups water. Add barley and boil for one hour, or until slightly chewy. Add mushroom and onion mix and sauté the entire mix for a few minutes. Eat some. It is really good, but leave some for the soup.
Drain and wash red beans and put them in a large pot with enough water to cover the beans and another two or three inches. Add carrots, tomatoes, sausage, the rest of the garlic, thyme, and seasoning, and simmer for 1 hour. After ½ hour, add the barley mix. Add cabbage to soup and simmer for another hour. Let sit overnight.