Chorizo, Black Eyed Pea And Pearl Barley Soup

• 250 grams Dry Black Eyed Beans
• 3 whole Carrots, Sliced
• 1 whole Parsnip, Sliced
• 1/4 whole Celeriac, Diced
• 1 whole Onion, Peel And Stem Removed, Left Whole
• 200 grams Chorizo, Sliced
• Salt And Pepper, to taste
• 2 leaves Bay Leaves
• 2 cloves Garlic (whole)
• 2 sprigs Thyme
• 2 liters Water
• 100 grams Pearl Barley
• 6 whole Bread Bowls (optional), Brown/wheat Bread

1. Soak the beans in a bowl covered with cold water for a night.
2. The next day put the beans in a sieve in the sink and drain off the water. Then wash generously with fresh water.
3. Put the beans, sliced carrots, parsnip, celeriac, whole onion, sliced chorizo, some ground pepper, bay leaves, garlic and thyme in a big pan, add the water and bring to boil. Cook for 1.5-2 hours until beans are soft. Then add salt to taste, remove onion, garlic, thyme sprigs and bay leaves and discard. Add the pearl barley and cook until it gets tender (use the package instructions for timing). Add additional water if necessary.
4. If you serve the soup in a bread bowl please choose a brown one instead of white one. It will keep the soup for longer time without leaking. Get the bread and cut off the upper third part of it with a sharp knife. Spoon out the soft part of the bread and toast them in a 350 F oven for 5-10 minutes. Leave to cool to room temperature then put some warm soup in. Serve immediately.

black eyed beans, carrots, ubc, onion, chorizo, salt, bay leaves, garlic, thyme, liters water, barley, bread

Taken from tastykitchen.com/recipes/soups/chorizo-black-eyed-pea-and-pearl-barley-soup/ (may not work)