One thing that was not in the original recipe was the addition of the kombu seaweed. This is a trick I learned when cooking with beans. Adding a strip of the seaweed does not alter the flavor but does improve the ‘digestive distress’ beans can cause. The seaweed is removed before serving.
- 3 ounces dried barley* see note below if gluten free
- 5 ounces dried split peas
- 5 ounces dried lima beans
- 5 ounces dried red beans
- 6 stalks celery chopped
- 6 Swiss chard leaves chopped
- 1/4 small head cabbage shredded
- 1 leek cleaned and chopped
- 5 ounces salt pork finely chopped
- 1 medium onion chopped
- 1 Garlic Cloves minced
- 1 1/2 cups tomato puree
- 2 cups tomatoes diced
- 2 tablespoons salt
- 1 teaspoon black pepper
- 2 tablespoons dried basil
- 1 medium eggplant peeled and cut into bite-sized pieces
- 1 medium zucchini cut into bite-sized pieces or sliced
- 1 medium yellow squash cut into bite-sized pieces or sliced
- 3 ounces uncooked macaroni noodles I use Tinkyada gluten free brown rice Elbow pasta
- 1 strip Kombu seaweed optional
- Parmesan cheese freshly grated
Do the following three steps at the same time:
Rinse and drain the split peas and barley. Place in a medium sauce pan with 2 quarts water and bring to a boil. Boil for one hour. Drain.
Rinse lima beans. Place in a medium sauce pan with 5 cups water and bring to a boil. Boil for one hour then mash. Note: the water should be almost gone when cooking is done. If you find you need to add more water, do so one cup at a time so there is not too much water when boiling is complete.
Rinse red beans. Place in a medium sauce pan with 7 cups water and bring to a boil. Boil for one hour and 15 minutes. (See note for lima beans about adding more water if needed). Drain and set aside.
In a large stock pot add split peas, barley (or rice if using that), celery, chard, cabbage, kombu seaweed (if using) and leek with 5 quarts of water. Bring to a boil and then reduce heat to a simmer over low heat.
In a large frying pan on medium-high heat combine salt pork, onion and garlic stirring frequently until browned (10-15 minutes).
Add tomato puree, tomatoes. Cook a few minutes to combine and then add to the stock pot.
Add red beans. Simmer 30 minutes from time of adding the pork/tomato ingredients.
Add mashed lima beans, salt, pepper, dry basil to stock pot. Cook for an additional 30 minutes.
Add the vegetables and cook an additional 30 minutes.
Cook the pasta as instructed on the package; drain. Add to the soup 5 minutes before serving! Top with freshly grated Parmesan cheese.
*Gluten free adaptation: For barley, substitute an additional ounce for each the split peas, lima beans and red beans OR use rice instead. See my note above on gluten free pasta choice.
Kombu Seaweed: One thing that was not in the original recipe was the addition of the kombu seaweed. This is a trick I learned when cooking with beans. Adding a strip of the seaweed does not alter the flavor but does improve the ‘digestive distress’ beans can cause. The seaweed is removed before serving.