Bean + Barley Soup
By á-239
Rate this recipe
4/5
(2 Votes)
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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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