Soup with pumpkin and barley
- ⅝ lb legumes
- 7 oz pearl barley
- 5 oz yellow pumpkins
- extra virgin olive oil
- chili pepper
Dice the yellow pumpkin and stew in oil, add a few ladlefuls of stock and finish cooking. Keep warm. Finely chop celery, carrot, garlic and onion, then sauté in oil.
Add pulses together with their cooking liquid and boil for a few minutes.
Then add the pumpkin and finally the barley, already boiled in abundant salted water. Check the seasoning, if you like you can add chopped chili or parsley.
Serve with toasted slices of homemade bread.
Originally from Asia and western Africa, barley has been a part of man’s diet for more than 12,000 years. In the past, barley was cultivated by the Babylonians not only for as a source of nourishment, but also for its therapeutic qualities.
In fact, for the Israelites, barley was a symbol of power, while Egyptians used it to cure burns and inflammation. The Greeks and Romans, however, drank barley tea to help regulate intestinal function. It was one of the most common remedies of Hippocrates, the father of medicine.
Known throughout history as a food of the poor, barley is now eaten primarily in soups for its nutritive and health-related benefits.
Did you know that…
According to the reports of Pliny the Elder, the ancient Roman gladiators, were also known as hordearii, or barley-eaters, because the grain was one of the main ingredients in their diet?
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