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1
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.
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2
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.
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3
Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes.
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4
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.
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5
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.
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6
SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans.
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7
In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft.
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8
Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth.
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9
Cover and simmer approximately 1 hour or to desired tenderness.
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10
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.
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11
Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup.
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12
If desired, a small amount of fresh parsley garnished each serving, as a suggestion.
