Mexicali Bean & Barley Soup Recipe

• 1 package Trader Joe's 17 Bean & Barley Mix
• 2 Tbsp. olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced green bell peppers
• 1 or 2 cloves garlic, pressed
• Three 14 oz. cans low sodium chicken or vegetable broth
• 1/2 cup water
• 1 tsp. dried Italian Seasoning
• 2 bay leaves
• One 14 oz. can Del Monte Petite Diced Tomatoes with Garlic & Olive Oil
• 1/4 cup tomato sauce
• 1-1/2 tsp. Sriracha Chili Sauce, or to taste
• 1/2 tsp. Lawry's Seasoned Salt
• Ground black pepper to taste
• Optional: A handful of chopped cilantro

1. Rinse dried beans and place in large bowl and cover with boiling water.
2. Cover bowl and soak 1 hour.
3. Rinse beans until water runs clear.
4. Drain.
5. Heat olive oil in large dutch oven and saute onions, celery, carrots, peppers, and garlic until soft.
6. Add chicken or vegetable broth, water, Italian seasoning, bay leaves, and beans.
7. Stir.
8. Cover and simmer 1 hour, or until beans are tender.
9. Add canned tomatoes, tomato sauce, Sriracha Sauce, seasoned salt and pepper.
10. Stir.
11. Simmer 15 minutes, uncovered.
12. Optional: Add a handful of chopped cilantro at end of cooking, or sprinkle each bowl of soup with a little cilantro.
13. Serve with Trader Joe's Multi Grain Tortilla Chips

barley mix, olive oil, onion, celery, carrots, green bell peppers, garlic, three, water, italian seasoning, bay leaves, del monte, tomato sauce, sriracha chili sauce, salt, ground black pepper, cilantro

Taken from cookeatshare.com/recipes/mexicali-bean-barley-soup-31981 (may not work)