Overnight bean and barley soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried Red Kidney Beans |
| 1 | cup | Dried White Kidney Beans |
| ½ | cup | Dried Black Turtle Or Small Red Beans |
| ½ | cup | Quick Cooking Barley |
| 1 | large | Onion; chopped |
| 1 | tablespoon | Olive Oil |
| 1 | tablespoon | Minced Fresh Garlic |
| 1 | tablespoon | Finely Chopped Dried Mushrooms |
| 2 | teaspoons | Ground Coriander |
| 2 | teaspoons | Minced Ginger Root |
| ¼ | teaspoon | Ground Cloves |
| 1 | Bay Leaf | |
| 8 | cups | Vegetable Broth |
| 1 | teaspoon | Salt |
| 1 | 1 ounce Can Corn; drained, up to | |
| 3 | tablespoons | Minced Fresh Parsley |
Directions
Combine the beans, barley, onion, oil, garlic, mushrooms, coriander, ginger, cloves, bay leaf and broth in a large slow cooker. Cook on low heat over night, or until beans are tender.
Remove bay leaf. Stir in salt, corn and parsley. Soup can be thinned if desired by adding hot vegetable broth. Serve hot. VARIATIONS: Add 1 tbs chili powder, 2 tsp ground cumin and a minced fresh or canned jalapeno chile to the soup for a Tex-Mex slant. Stir in ¼ cup minced fresh cilantro in place of the parsley. Serve over rice if desired.
Recipe by: The No Tofu Veg Cookbook Converted by MM_Buster v2.0l.