Bean and Barley Soup

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup carrots finely chopped
• 0.5 cup celery finely chopped
• 1 cup pinto beans dried
• 0.5 cup basil fresh chopped
• 1 cup flat-leaf parsley fresh finely chopped
• 0.5 teaspoon hot sauce 
• 1 tablespoon olive oil 
• 2 tablespoons parmesan cheese fresh grated
• 0.3 cup pearl barley uncooked
• 2 cups onion red finely chopped
• 0.5 teaspoon salt 
• 2 cups vegetable broth organic (such as Swanson Certified )
• 9 cups water 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• ladle
• blender

Directions

1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour.
2. Drain beans. Wipe pan dry with a paper towel.
3. Heat oil in pan over medium-high heat.
4. Add onion, parsley, celery, carrot, and basil; cook 3 minutes, stirring frequently.
5. Add beans, 9 cups water, vegetable broth, and bay leaves; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves.
6. Place 3/4 cup beans and 3/4 cup cooking liquid in a blender; process until smooth. Return pureed bean mixture to pan. Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until barley is done. Ladle soup into individual bowls; sprinkle with cheese.