1. Drain the beans, place them in a saucepan
and cover with cold water. Bring the beans
to the boil (don't add salt, otherwise they
will not soften). Simmer the beans until
cooked and soft and add the salt during the
last 30 minutes of cooking time ? retain the
cooking water. Rinse the barley, peas and
lentils thoroughly with clean water.
2. Heat the olive oil in a large saucepan and
sauté the onion, carrots, celery and bacon
until soft. Add the rinsed lentils, bay leaves
and juniper berries and cover with 3 litres of
water. Bring the soup to the boil and skim
off the foam that forms while it boils. Simmer
the soup uncovered until the lentils are soft.
Season with salt and black pepper.
3. Add the beans, as well as 500ml of the
liquid in which they cooked. Simmer the soup
for another few minutes until it is thick. Use a
potato masher to smooth the soup before you
serve it. Garnish with Parmesan cheese.
Tip: Cut day-old bread into fingers and pan
fry them in hot oil until crisp and golden
brown. Serve with the soup.