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Ash E-jo (Persian Bean & Barley) Soup Recipe

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This recipe for Ash E-jo (Persian Bean & Barley) Soup is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup barley, soaked overnight
½ cup chickpeas, soaked overnight
½ cup beans (White or Red Kidney), soaked overnight
½ cup lentils
1 cup chopped parsley
1 cup chopped leeks
½ chopped cilantro
½ chopped spinach (Optional)
½ chopped dill (Optional)
6 cups Water or broth (More if necessary)
Salt & Pepper to taste
Directions:
Directions:
1. In a large stew pot place barley, chickpeas, beans lentils and add 6 cups of water or broth. Bring to a boil on medium-high heat then reduce to medium-low and cook (stirring occasionally) for 1½ hours or until beans are tender.
2. Add the chopped vegetables, salt & pepper. Add more of your chosen liquid if necessary.
3. Cook for another 30 minute son low. Taste and adjust seasoning as needed.

 

 

 

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