Saturday, December 3, 2011
Bean and Barley Soup
I think this soup gets better the longer it sits, so leftovers the next day are twice as good!
1/4 cup each: dried white beans, black beans, pinto beans and kidney beans
1/2 cup barley
1/4 cup each: chopped celery and carrot
1 chopped onion
1 chopped red bell pepper
2 boxes of vegetable broth
1 tsp Italian seasoning
1 can or jar of stewed tomatoes
salt and pepper to taste
Quick soak your beans: place the beans in a stock pot and fill with water. Bring to a boil and cover, boil hard for 2 minutes. Turn heat off and leave covered, let sit at least 1 hour. Drain and rinse the beans, set aside.
Saute the vegetables and spices until fragrant and soft, about 5 minutes. Stir in the broth, tomatoes and beans and bring to a boil. Cover and simmer for about an hour, or until the beans are tender.
Garnish as desired: I topped mine with a handful of fresh spinach and a tablespoon of chili sauce. The kids had theirs with shredded cheddar.