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.

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