17-Bean And Barley Soup Mix
- Soup Mix
- baby lima beans
- black turtle beans
- black-eyed peas
- dark red kidney beans
- garbanzo beans
- great northern bean
- green lentil
- split peas
- 1 large lima beans
- light red kidney beans
- navy beans
- pink beans
- pinto beans
- red lentil
- 1 small red beans
- 1 small white beans
- yellow split peas
- pearl barley
- Soup
- 2 cups bean and soup mix
- 64 ounces vegetable broth (8 cups) or 64 ounces chicken broth (8 cups)
- 1 cup onion, diced
- 1 cup celery, diced (I like to include the leaves for flavor)
- 1 cup carrot, sliced
- 1 cup bell pepper, diced (I used red)
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 bay leaf (I keep fresh bay leaves in the freezer)
- 1 teaspoon salt-free Italian herb seasoning
- 1 15 ounces roasted tomato puree (diced or pureed) or (15 ounce) can fire-roasted tomatoes (diced or pureed)
- salt and pepper, to taste
- 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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Taken from www.food.com/recipe/17-bean-and-barley-soup-mix-465056 (may not work)