by Fairmount_market
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Fairmount_market's Notes:
1 tablespoon butter Ask a question about this ingredient
1/2 cup hulled barley Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
15 ounces can of chopped tomatoes Ask a question about this ingredient
8 cups water Ask a question about this ingredient
1 small or 1/2 regular sized cabbage, cored and chopped Ask a question about this ingredient
1 ham bone or ham hock Ask a question about this ingredient
2 carrots peeled and chopped Ask a question about this ingredient
4 celery stalks, trimmed and chopped Ask a question about this ingredient
1 cup dried cranberry beans Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
1 bunch lacinato kale Ask a question about this ingredient
3 garlic cloves, peeled and minced Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
freshly grated parmesan cheese for serving Ask a question about this ingredient
Heat a Dutch oven or heavy soup pot over medium heat. Melt the butter and saute the barley grains for a couple of minutes until fragrant. Add the onion and saute until very soft. Add the chopped tomatoes and a generous pinch of salt and saute for about five minutes. Add the water, cabbage, and ham bone. Bring to a boil and then simmer on very low, mostly covered, for about 2 hours.
Ask a question about this stepAdd the carrots, celery, and cranberry beans. Continue simmering on very low for another 2 hours until the beans are tender but not mushy. You could also cook the soup in a slow cooker on low for a total of about 6 hours.
Ask a question about this stepTo finish the soup, remove the ham bone or ham hock, shred the meat from the bone, and return the meat to the pot. Taste and add more salt as needed. Add a drizzle of balsamic vinegar (about 1 Tbsp).
Ask a question about this stepShortly before serving the soup, prepare the garlicy kale topping. Cut the kale leaves from the center stem and slice them into 1/2 inch ribbons. Heat the olive oil in a saute pan and when it is hot, add the minced garlic. Saute for about one minute and then add the kale and a pinch of salt. Saute until the kale is just wilted, about five minutes. Transfer to a bowl.
Ask a question about this stepServe the hot soup with a generous spoonful of sauteed kale on top and a sprinkle of grated parmesan cheese.
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
