This is inspired by Trader Joe's 17 bean soup mix.
- 1 cup raw beans or 2 cups cooked beans
- 1/4 cup barley
- 4 cups low sodium chicken broth
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 1/2 cup bell pepper, chopped
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried parsley
- 1 clove garlic, crushed
- 1 tbsp olive oil
- 1 bay leaf
- 1 cup canned tomatoes or tomato juice
- salt & pepper
If using raw beans: soak beans overnight. Rinse, drain, cover with water. Low simmer for an hour until soft.
Pour chicken broth into large soup pot.
In separate pan, sweat onion, celery, carrot, pepper, basil, oregano, parsley, and garlic in oil until
soft. Add to pot along with rest of ingredients. Simmer, covered, for 1/2 hour.
Add barley. Simmer, covered, for 1/2 hour.
Add cooked beans and simmer, covered, for 15 minutes.
Beans that go well in the soup: lima, baby lima, black, pinto, great northern, navy, red, kidney, split peas, green lentils, garbanzo, black-eyed peas, and cranberry.
Instant barley can be used but add it 10 minutes before done.