17 Bean and Barley Soup
This recipe is SO yummy. I don't think you have to use the bag of 17 beans from Trader Joe's, but I think most of you shop there, so I left it in the recipe. Its a cheap bag, I want to say it was less than $3.00 - Enjoy!
2 cups TJ's Bean & Barley soup mix
2- 32 oz. 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 , crushed
2 TBSP. olive oil
1 bay leaf
1/2 tsp Italian seasoning
1 can canned tomatoes
salt and pepper to taste
SOUP: Soak beans overnight (optional) in a large pot of water, then rinse and drain. Pour 4 cups of vegetable broth into pot with the beans. In a separate pan, cook the onion, celery, carrot, pepper, basil and garlic 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 liquid level and add more broth if necessary. Salt and pepper to taste. Makes about 8 hearty servings.
2 cups TJ's Bean & Barley soup mix
2- 32 oz. 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 , crushed
2 TBSP. olive oil
1 bay leaf
1/2 tsp Italian seasoning
1 can canned tomatoes
salt and pepper to taste
SOUP: Soak beans overnight (optional) in a large pot of water, then rinse and drain. Pour 4 cups of vegetable broth into pot with the beans. In a separate pan, cook the onion, celery, carrot, pepper, basil and garlic 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 liquid level and add more broth if necessary. Salt and pepper to taste. Makes about 8 hearty servings.
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