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Bean + Barley Soup

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Rate this recipe 4/5 (2 Votes)
Bean + Barley Soup 1 Picture

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
  • 1/2 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

Details

Servings 6
Adapted from bevcooks.com

Preparation

Step 1

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.

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