Bean and Barley Soup; the update Recipe
Despite the complaints about all the irregular cuts he has to make, work on the ceiling continues.
This was taken standing in the corner opposite the door.
There are just a few small spaces in the bedroom that need to be finished.He'll fill them in with the small 'end' pieces.
This was taken standing in the door.
And this one standing in the closet....
He started putting up the ceiling on the landing
And he tarted up the posts that are on either side of the landing.... Most of our design is working around existing beams and posts.
Everyone should have a tree in their house, right?
His main complaint is that the beams are hand-hewn, which means they are not nicely square or flat. So each ceiling board is a different length.
To continue yesterday's post on barley - this is my new favorite barley soup. I add sausage but it would be equally good without.
Mon mari needs the meat to keep up his strength you know....
- Bean and Barley Soup
- 10oz (300gr) sausage
- 1 cup quick-cooking barley
- 2 cups (15oz, 450gr) whole tomatoes
- 1 1/2 cups (15oz, 450gr) red beans
- 1 1/2 cups (15oz, 450gr) white beans
- 3 ribs celery
- 2 carrots
- 1 onion
- 2 cloves garlic
- 1 tbs olive oil
- 6 cups chicken stock
- 1 tsp basil
- 1 tsp oregano
- 1 tsp paprika
Fry sausages in a large skillet, browning nicely. Remove and slice, .5" (1.5cm) thick.
Roughly chop onions and celery. Slice carrots, cutting in half if rounds are too big. Mince garlic. Roughly chop tomatoes, reserving all juices. Drain and rinse beans if using canned.
Heat oil in medium pot or Dutch oven. Add onion, celery, carrot and garlic, sauté until tender. Add all remaining ingredients, except sausage, cover and simmer 30 minutes. Add sausages and simmer 5 minutes longer. Serve.
Eat your grains!