in Italy

Zuppa Giulio – Soup with barley and pulses

updated

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Ingredients for 4 servings:

  • 50 g barley
  • 50 g lentils, red
  • 50 g mung beans
  • 50 g adzuki beans
  • 1 broccoli
  • olive oil
  • 2 liters of vegetable broth
  • tsp salt
  • pepper
  • 2 onions

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 15 minutes

vegan

Soak the adzuki beans overnight, if necessary. Rinse the pulses and barley. Peel and dice the onions. Heat the oil in a pan, sauté the onions, add the pulses and barley, and top up with the broth. Simmer for about an hour. Meanwhile, trim the broccoli and cut it into bite-sized pieces. Cook the broccoli for the last 10 minutes. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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