17-Bean And Barley Soup Mix

1. 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.

2. 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.

3. 3

   Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes.

4. 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.

5. 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.

6. 6

   SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans.

7. 7

   In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft.

8. 8

   Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth.

9. 9

   Cover and simmer approximately 1 hour or to desired tenderness.

10. 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.

11. 11

    Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup.

12. 12

    If desired, a small amount of fresh parsley garnished each serving, as a suggestion.

* Per serving · 4 servings · Values may vary.