17 Bean and Barley Soup

• 2 cups Dried Mixed Beans, Soaked Overnight
• 4 cups Vegetable Broth
• 1 can (14.5 Oz. Size) Diced Tomatoes, In Their Juices
• 2 Tablespoons Extra Virgin Olive Oil
• 1 cup Chopped White Onion
• 2 whole Carrots, Chopped
• 2 stalks Celery, Chopped
• 3 cloves Garlic, Minced
• 1 whole Red Bell Pepper, chopped
• 2 Tablespoons Herbes De Provence
• 1 Tablespoon Dried Basil
• 1 pinch Coarse Salt
• 1 pinch Freshly Ground Pepper
• 1 cube Tomato Bouillon

1. Toss the soaked bean/barley mix into a large pot.
2. Add the broth and canned tomatoes.
3. Bring to a boil.
4. In the meantime, heat the oil in a medium skillet.
5. Add the onions, carrots, celery, garlic and red bell pepper.
6. Sprinkle with Herbs De Provence, dried basil, a good pinch of salt and pepper.
7. Saute until veggies start to soften, 5 minutes.
8. Add the veggies to the soup pot.
9. Add the bouillon cube, partially cover and simmer on medium for an hour.
10. If ya need to add water at any point, toss a cup in.
11. Taste and season accordingly.
12. If the beans need a little longer, simmer another 20 minutes.
13. Just taste that.
14. I know.

mixed beans, vegetable broth, tomatoes, olive oil, white onion, carrots, stalks celery, garlic, red bell pepper, dried basil, salt, freshly ground pepper, tomato bouillon

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/17-bean-and-barley-soup/ (may not work)