Scotch Barley And Bean Broth

This traditional barley and vegetable soup has been made for thousands of years. Maybe the Romans brought it over? I add a bit of Italian heritage...

Serves 4

Ingredients

● 100g cannellini beans

● 100g red kidney beans

● 100g split green peas

● 100g pearl barley

● 2 litres mutton stock or

vegetable stock

● 1 carrot, finely chopped

● 2 baby turnips, finely chopped

● 2 leeks, finely chopped

● 2 onions, finely chopped

● 200g curly kale, finely chopped

● Salt and freshly ground black pepper

The day before, put the cannellini beans, red kidney beans and split peas in a large bowl and cover with cold water. Leave to soak overnight.

The next day, rinse in fresh water and put in a pan. Add the barley and cold water to cover. Bring to the boil. Meanwhile, put the stock in a large pan over a medium heat. Drain the beans, peas and barley and add to the hot stock. Add the carrot, turnips, leeks and onions and simmer for an hour until the beans are tender. Add the kale and cook for 15 minutes more until it has disintegrated and the soup is thick. The kale adds the most wonderful colour and really brings the soup to life. Season to taste with salt and pepper.

Carina serves her broth with almond pesto – for the recipe visit www.scotsmagazine.com