Homemade Soup Just Got Easier

Pearl Barely with Kale & Navy Bean Soup

Barley and navy beans give this vegetable-based soup added protein and fibre that makes it a hearty and quick meal in a bowl. Serve it with whole grain bread or a warm kale salad on these cool fall nights.

By: Pamela Santaluce

INGREDIENTS:

• 2 cups pearl barley to 6 cups water
• Olive oil
• Salt and pepper
• 2 cloves garlic, chopped
• 2 carrots finely chopped
• 1 whole small white onion chopped
• 3 cups chopped kale
• 2 cups navy beans (canned or jarred)
• 1 to 2 cups of vegetable broth or water

DIRECTIONS:

ONE: Bring 2 cups pearl barley and 1 tbs salt to a boil, lower heat and simmer for 25-30 min.

TWO: In a separate pan drizzle olive oil, adding garlic and onion and sauté over medium heat until slightly brown. Add 2 carrots and kale and drizzle more olive oil. Add salt and pepper to taste.

THREE: Sauté until carrots are softened and kale is cooked. Once barley is fully cooked add kale and carrots and beans to barley.

FOUR: Add vegetable broth if you prefer more liquid. Stir and enjoy!

Pamela Santaluce is a Toronto-based certified personal trainer, holistic nutritionist and healthy eating advocate. She offers holistic nutrition and writes more about health and wellness at EatFitLife.com.