Sunday, February 17, 2008

17 Bean & Barley Soup

The recipe came from the back of the bag from Trader Joe's. It's a 17 bean and barley soup mix. It turned out all right but next time I'll definitely soak it instead of trying to force the beans to cook. (I had a few al dente beans, unfortunately.) Oh yes, and that roll is homemade!

Here's the recipe. It's really good. I do admit to wishing there was sausage or something in it, though.

17 Bean & Barley Soup from Trader Joe's

2 cups 17 bean and barley soup mix
2 - 32oz containers of vegetable broth
1 cup onion chopped
1 cup celery chopped
1 cup carrot chopped
1 cup bell pepper chopped
1 tsp dried basil
1 clove garlic minced
2 tbsp olive oil
1 bay leaf
1/2 tsp italian seasoning
1 - 28oz can canned tomatoes
salt and pepper to taste

1. Soak beans overnight in a large pot of water, then rinse and drain. Pour 4 cups of vegetable broth into a pot with the beans. In a separate pan, cook onion, celery, carrot, pepper, basil and garilc in olive oil until soft. Combine this mixture and remaining ingredients into the bean pot and cover with more broth. Simmer covered for about 1 hour to desired tenderness. Be sure to occasionally check the liquid level and add more broth if necessary. Salt and pepper to desired taste. Makes about 8 hearty servings.

1 comment:

Anonymous said...

I add ham or sausage to this recipe every time I make it. I also use chicken broth as it tends to make the soup quite flavorful. Mushrooms are also another fun addition