Adzuki Bean and Barley Soup

1 onion, chopped
3 cloves garlic, minced
4 small leeks, sliced (just the white parts)
2 shallots, chopped
2 tsp fresh ginger, minced
3 celery stalks, chopped
4 carrots, peeled and chopped
1/2 c. tomato paste
3 cups cooked adzuki beans
45 g pot barley, uncooked
4 cups homemade chicken stock
3 cups water
Spices to taste: cumin, coriander, mustard, salt, pepper
1 c. chopped kale
3 c. chopped spinach
1 tbsp bacon fat (optional)

In a dutch oven, sauté onions, garlic, shallots, and ginger until soft. Add carrots, leek, and celery. Sauté for a few minutes. Add any spices at this time. Stir for one minute.
Add the chicken stock, tomato paste, adzuki beans, and pot barley. Add water to cover + 1 inch above. Bring to a boil and cover. Cook for 30 minutes.
After 30 minutes add the spinach and kale, stir in until wilted. Stir in bacon fat. Season with salt and pepper to taste. Remove from heat.

Serving Size: makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user LOUIS_G.