Bean + Barley Soup

181
Bean + Barley Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (1 lb) Trader Joe’s 17 Bean and Barley soup mix (or 2 cups of your favorite mix of dried beans, barley and lentils; soaked overnight)

  • 2

    Tbs. extra-virgin olive oil

  • ½

    large white onion, chopped

  • 2

    carrots, chopped

  • 2

    stalks celery, chopped

  • 1

    red bell pepper, chopped

  • 3

    cloves garlic, minced

  • 2

    Tbs Herbs De Provence

  • 1

    Tbs dried basil

  • 4

    cups vegetable broth

  • 1

    (14.5 oz) can diced tomatoes, in their juices

  • 1

    tomato bouillon cube

  • coarse salt and pepper

Directions

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


Nutrition

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