Beet, Barley & Black Bean Soup

I've missed a couple of months for the No Croutons Required event, but I'm back with a delicious soup! The theme this month is soups or salads featuring legumes. When I make soup, I like having a good variety of vegetables, a grain (like barley), and protein (beans usually). I was very anti-bean before but since I started to try and eat healthier and take better care of myself, I've been slowly accepting them and trying to incorporate them into my diet frequently. Soups are a great way to do that! And what bean is more accessible than the black bean (in my mind anyway).

Well since I love beets, and this soup is a meal in itself, you can guess that I loved it. I've never used tarragon in my cooking at home, and have only had it a few times when out. I like it but it's something different to get used to. I think this soup could benefit from a variety of herbs, and it actually calls for 1/2 cup of fresh dill. Which is a lot of dill, even though I love dill - so I put that as optional in the recipe.

I thought I'd have more time to update my blog now that school is finished but it turns out I've found many other things (including work) to fill up all my time! Currently I'm looking for an apartment and obsessing over places. I hope the place we find has a relatively decent size kitchen with some counter space! I can't wait to try out my grandma's convection oven for baking (which is currently in storage but will be taken out when I move).

Other soups I've made:
Choklay's Tibetan Lentil Soup
Baked Bean Soup
Corn Chowder
Sweet Potato and Black Bean Chili

Beet, Barley & Black Bean Soup
Adapted from Vegan with a Vengeance

1 tsp olive oil
1 large onion, finely chopped (about 2 cups)
5 cloves garlic
2 tsp dried tarragon
Black pepper
8 cups water
4 medium-size beets, cut in half & half again, sliced 1/4 inch thick
3/4 cup pot barley
2 tbsp soy sauce
15 oz can black beans, rinsed and drained (about 2 cups)
2 tbsp balsamic vinegar
Dill (optional)

In a stockpot over medium heat, saute the onion in the olive oil for 5 minutes. Add the garlic, tarragon, and pepper; saute until fragrant (about a minute). Add 8 cups of water, the beets, barley, and soy sauce, cover, and bring to a boil. Lower the heat and simmer for 30 minutes. Add the beans and simmer for another 10 to 15 minutes, stirring frequently to prevent the barley from sticking together, or unitl the barley is tender. Add the balsamic vinegar. Add dill if desired.