The weather is starting to warm up a bit but there’s still a chill in the air, which means SOUP! I’m always always down for a big bowl of soup and it’s even better if there are things that top it. Jammy eggs, crunchy onions, fresh herbs…sometimes I think the reason that I like soup so much is that it’s just a thinly veiled love for toppings that go on top of a soupy vehicle.
This soupy vehicle happens to be legit good though. It’s more of a stew consistency, with creamy white beans (from a can, because I’m all about ease) making up the bulk of it and chewy pearl barley helping it up with some hearty heavy lifting. I borrowed the mashing up the beans to thicken the soup from Alison Roman’s internet viral stew. This is pretty much a take on that stew but with added pearl barley and spicy chili crisp. The pearl barley adds a nice chew and the spicy chili crisp gives it a spicy, super intense umami that’ll make you want to eat more. It’s a beauty, with it’s ruby redness, dark green kale, and jammy egg. Can you tell I love this stew?! It’s perfect for those days that you are doing vegetarian but still want to feel a bit naughty.
If you don’t have pearl barley, feel free to leave it out. I had some hanging out in the fridge and since I love barley soups, I threw it in to add some of that signature pearl barley bite.
What really makes this stew is the chili crisp. If you don’t have any or and don’t want to make chili oil, you can use any other type of flavoring you like. A spoon or two of miso or pesto would be delicious and even if you just went with vegetable broth you’d get the sweetness from the onions and the creaminess of the beans. Go wild! Soup is your blank slate and you can totally get creative.
Spicy Chili Crisp White Bean and Barley Stew with Kale and Eggs
Ingredients
- 1 tbsp neutral oil
- 2 clovs garlic minced
- 1/2 onion diced
- 2-3 tbsp chili crisp or spicy hot sauce of choice
- 1 can white beans 15 ounces
- 2 cups vegetable or chicken broth
- 1 cup cooked pearl barley if desired
- 2-3 stems kale stemmed and ripped into bite sized pieces
- 1 cup cilantro roughly chopped
- salt and freshly ground pepper
- eggs if desired
Instructions
- In a pot, over medium high heat, heat up the oil until hot and shimmery. Add the garlic and onion and cook, stirring occasionally, until soft and lightly golden, 3-4 minutes.
- Stir in the chili crisp and beans. Cook, until the beans start to break down a bit and are coated with the red oil. Use the back of a wooden spoon or spatula to break down a few beans to help thicken the stew.
- Add the broth and cooked barley if using, and bring to a simmer. Cook, stirring occasionally, until desired thickness is reached, 15-20 minutes.
- Stir in the torn pieces of kale and cook until just wilted. Taste and season with salt and pepper.
- Serve with chopped cilantro and eggs, if desired.
Do you just crack the eggs into the hot soup?
i used poached eggs but you can use soft boiled, fried, anything you like!