Winter Soup: Bean and BarleyJanuary 30, 2010 at 3:25 pm | Posted in Family Meals | 7 Comments
Tags: bean soup, soup
I stumbled upon this soup last year while searching for something for a ham bone to go into. It was a happy little discovery, perfect to take the chill off of these cold winter nights.
Bean & Barley Soup (Recipe adapted from the 17 Bean & Barely Mix at Trader Joe’s)
- 17 Bean & Barely Mix
- 2 quarts vegetable broth
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1 clove garlic, crushed
- 2 Tbsp olive oil
- 1/2 tsp Italian Seasonings
- 1 can tomatoes with basil
- ham, 1 cup cubed (if desired)
- salt and pepper to taste
Soak beans overnight in a large pot of water*, then rinse and drain. Pour 1 quart vegetable broth into a pot with the beans. In a separate pan, cook onion, celery, carrot, 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.
*To quick soak dried beans: In a large stock pan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for 1 hour.