Bean and Barely SoupYield: 4 (serving size: 1¼ cups soup and 1½ teaspoons cheese) Ingredients 1 cup organic pinto beans 1 tablespoon organic olive oil 2 cups finely chopped organic red onion 1 cup finely chopped fresh organic flat-leaf parsley 1/2 cup finely chopped organic celery 1/2 cup finely chopped organic carrot 1/2 cup chopped fresh organic basil 9 cups water 2 cups organic vegetable broth 2 organic bay leaves 1/3 cup uncooked organic pearl barley 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon of your favorite hot sauce 2 tablespoons grated fresh organic Parmesan cheese Directions Sort and wash beans; place in a large saucepan. Cover with water to 2” above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Wipe pan dry with a paper towel. Heat oil in pan over medium-high heat. Add onion, parsley, celery, carrot, and basil; cook 3 minutes, stirring frequently. Add beans, 9 cups water, vegetable broth, and bay leaves; bring to a boil. Reduce heat and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves. Place 3/4 cup beans and 3/4 cup cooking liquid in a blender; process until smooth. Return pureed bean mixture to pan. Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat and simmer 30 minutes or until barley is done. Ladle soup into individual bowls; sprinkle with cheese.