Barley Bean Vegetable Soup

• 1 1/2 cups cooked garbanzo beans, OR 1 16 oz can, drained & rinsed
• 1 1/2 cups cooked kidney beans, OR 1 16 oz can, drained & rinsed
• 1/2 cup pearl barley, directions below, soaked 4 or more hours, or pre-cooked 45 minutes in 3 cups water
• 6 - 8 cups water or bean cooking liquid
• 2 - 3 Tbsp olive oil or other cooking oil
• 2 med. carrots, peeled & diced
• 3 medium potatoes, peeled & diced
• 2 celery stalks, diced
• 1/2 lb green beans, 1" slice
• 1/2 red pepper, seeded & diced
• 1/2 green pepper, seeded & diced
• 1/2 jalapeno pepper, seeded & minced, OR 1 pinch cayenne (use the whole pepper if you like heat)
• 2 thin slices fresh ginger, peeled & minced, OR 1/2 tsp dried ginger
• 1 -2 cloves garlic, crushed, peeled & minced OR 1/2 tsp powdered garlic
• 1 tsp each: basil, thyme, marjoram, paprika
• 1/2 tsp ground fennel
• 1 bay leaf
• 1 tsp salt or to taste
• 1 veggie bouillon cube
• 2 - 3 Tbsp tomato paste
• 1 Tbsp Braggs, soy sauce or miso
• 2 Tbsp. minced fresh parsley

1. Heat oil on medium in a 6 - 8 qt pot
2. Chop carrots, potatoes, celery, pepper & green beans
3. Increase the heat a bit, and saute 5 minutes
4. Add spice, and tomato paste and saute another few minutes
5. Add saute mixture and remaining ingredients to crock pot and cook 6 hours.

garbanzo beans, kidney beans, pearl barley, water, olive oil, carrots, potatoes, celery stalks, green beans, red pepper, green pepper, pepper, thin slices fresh ginger, garlic, basil, ground fennel, bay leaf, salt, veggie bouillon cube, tomato, braggs, parsley

Taken from www.epicurious.com/recipes/member/views/barley-bean-vegetable-soup-50073886 (may not work)