2/3 cup dried cranberry (borlotti) or other white beans (2 cups cooked), or 2 cups fresh beans
3 tablespoons olive oil
2 leeks, sliced
2 cloves garlic, minced or crushed
1-inch piece fresh ginger, minced or grated
1 jalapeño, seed and finely chopped (optional)
1 large fennel bulb, cored, trimmed and sliced
1 large potato, diced
1 carrot, sliced
1 celery stalk, sliced
1 teaspoon fennel seeds
1 teaspoon dried thyme
1 tomato, diced
1/2 cup pearl barley
2 1/2 cups vegetable stock or water
1 teaspoon turmeric (optional)
1 1/2 teaspoons sea salt, or to taste
fresh ground black pepper