Big Bean Barley & Sweet Potato SOUP

Esseltyn p143. Can use large lima beans or kidney beans.

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Step 1

in a large pot over medium high heat, add 2 TBS water. Add the shallots and cook until they become translucent, about 3 minutes, adding more water if necessary.

Step 2

Stir in the garlic, ginger, and rosemary and continue cooking for about 30 seconds

Step 3

Add the vegetable broth, sweet potato, barley and cayenne pepper and bring just to a boil

Step 4

Reduce the heat to a simmer and cook, partially covered 15-20 minutes until the sweet potato is just tender

Step 5

Add the lima beans, Swiss chard, and maple syrup (if using) and cook about 3 minutes, until the Swiss chard begins to soften.

Step 6

In a small bowl, place some of the soup liquid and stir in the miso. Add to the pot and stir in the balsamic vinegar.