17-Bean and Barley Soup Mix

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READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • BEAN-BARLEY SOUP MIX: In a bowl combine about 3 heaping tablespoons of each bean/legume. Stir then transfer to an airtight container. Measurement is estimated.
  • PREPPING BEANS FOR THE SOUP: For this recipe I used the quick soak method for prepping the beans/legumes. To do this, in a large stock pot cover the dried bean mixture with triple their volume of cold water.
  • Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes.
  • Remove beans from the heat and set aside to soak for 1 hour. After one hour of soaking, drain the beans and place them back in the pot.
  • Overnight soak method: Place the beans in a pot and cover with water. The next morning, drain and rinse the beans and then continue with recipe in Step #6.
  • SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans.
  • In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft.
  • Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth.
  • Cover and simmer approximately 1 hour or to desired tenderness.
  • Check the broth level periodically and add more broth if necessary so that the soup does not dry out. I left the soup thick but made sure to check that the soup was not drying out.
  • Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup.
  • If desired, a small amount of fresh parsley garnished each serving, as a suggestion.
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