Vegetable bean soup with barley

8 servings

Ingredients

Quantity Ingredient
4 quarts Water
½ pounds Kidney beans
½ pounds Great northern beans
1 cup Olive oil
6 Cloves garlic
¼ cup Parsley -- chopped
2 smalls Onion -- chopped
¼ pounds Barley
6 Carrot -- chopped
½ bunch Celery -- chopped
½ teaspoon Dried basil
½ teaspoon Dried oregano
1 Bay leaf
28 ounces Whole tomatoes -- crushed
2 larges Potato -- diced
5 ounces Spinach -- rinsed and
Chopped
Salt to taste
1 teaspoon Pepper

Directions

Bring the water to a boil in a large covered pot. Stir in the kidney beans and cook uncovered over medium heat for 50 minutes, stirring occasionally. Add the great northern beans, olive oil, garlic, parsley, onions and barley. Cook, stirring frequently, over medium heat for 30 minutes. Add the carrots, celery, basil, oregano, bay leaf and tomatoes. Cook over medium heat, stirring frequently, for 1 hour or until the beans are tender. Add the potatoes, spinach, salt and pepper. Continue cooking, stirring frequently, for 30 minutes.

Test for seasoning.

Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-17-95 (159) Fido: Cooking

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