Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons Recipe

• 2 tablespoons olive oil
• 1 large onion, finely chopped (about 2 cups)
• 3 cloves garlic
• 2 teaspoons dried tarragon
• A few dashes fresh black pepper
• 8 cups water
• 4 medium-sized beets, peeled, cut in half, sliced 1/4-inch thick (about 4 cups)
• 3/4 cup pearl barley
• 1/4 cup tamari
• 1 (15 ounce) can black soybeans, rinsed and drained (about 2 cups)
• 2 tablespoons balsamic vinegar
• 1/2 cup chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon salt
• 4 slices from pumpernickel bread, cut into 1/4-inch dice

1. In a stockpot over medium heat, saute the onion in the olive oil for 5 minutes.
2. Add the garlic, tarragon, and pepper; saute until fragrant (about a minute).
3. Add 8 cups of water, the beets, barley, and tamari, cover, and bring to a boil.
4. Lower the heat and simmer for 30 minutes.
5. Add the beans and simmer for another 10 to 15 minutes, stirring frequently to prevent the barley from sticking together, or until the barley is tender.
6. Add the balsamic vinegar and fresh dill.
7. Serve with pumpernickel croutons, and garnish with more fresh dill.
8. Preheat oven to 400 degrees F. In a wide shallow bowl, stir together the olive oil, tarragon, and salt.
9. Add the diced bread and toss gently to coat.
10. Spread the bread in a single layer on a cookie sheet, toast for 8 to 10 minutes, stirring once.
11. Remove from oven and let cool.

olive oil, onion, garlic, tarragon, black pepper, water, beets, pearl barley, tamari, black soybeans, balsamic vinegar, dill, extravirgin olive oil, tarragon, salt, bread

Taken from www.chowhound.com/recipes/beet-barley-and-black-soybean-soup-with-pumpernickel-croutons-10133 (may not work)