| 0.5 | unit | leek |
| 0.33 | lb | celery, diced |
| 0.33 | lb | carrot, diced |
| 0.7 | unit | onion, diced |
| 0.26 | lb | rolled barley |
| 1.06 | cup | vegetable stock |
| 3.17 | cup | beef stock |
| 0.42 | cup | milk |
| 0.44 | lb | raw ham or bacon |
| 1.76 | oz | white beans (ie. cannellini) |
| 1 | tbsp | butter |
Step 1
Soak the beans overnight in cold water. The next day, soften softly in boiling water without salt for at least 30 minutes.
Step 2
Wash or peel the vegetables and cut them into fine cubes. For the remaining steps, use 1/4 of the ingredients for the vegetarian version and the rest for the meat version. In 2 pots, add some oil and cook the diced veg for ~4 min. Add the rolled barley and cook for another minute.
Step 3
Add broth, meat, and any spices, bring to a boil and let it boil gently covered over low heat for 30 minutes.
Step 4
Add the white beans to the vegetarian version and cook for 10 minutes. Stir in the milk/butter.
Tip
If the soup is too thick, it can be diluted with some broth.