Tuesday, March 10, 2015

California Bean and Barley Soup


  about 7 cups water
1 pound pork pieces or ham chunks
1 1/2 cups dried pinto beans or Great Northern beans, picked over and rinsed
1/2 cup pearl barley
3 cloves garlic, minced
 2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1 large russet potato, peeled and medium diced
1 onion, roughly chopped
1 bay leaf
1 teaspoon or salt to taste
2 teaspoons Greek seasoning
 Freshly ground black pepper
  1 14-ounce can whole tomatoes, with juice
 Extra-virgin olive oil, for drizzling
Directions :

Put 7 cups water, the pork, beans, barley, garlic, carrots, celery, potatoes, onions, bay leaf,  Greek seasoning blend, salt and some pepper in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are tender and the soup is thick, about 8 hours.

Taste and adjust seasoning with salt and pepper.

Ladle the soup into bowls and drizzle each serving with olive oil.
Serve with crusty bread