I recently had the chance to visit the beautiful new home of one of my friends. After a tour, we sat down for bowls of this delicious and filling soup. Colleen took the basic recipe found on the bean and barley package and enhanced it by adding her own ingredients. The results were terrific, and we kept going back for more. I bet you’ll do the same.
Colleen’s 17 Bean & Barley Soup
Serves 8
1 bag Trader Joe’s 17 Bean and Barley Mix (16 oz.)
2 32 oz Trader Joe’s low sodium vegetable broth
1 cup onion, chopped
1 cup celery, thickly cut
1 cup carrot, thickly cut
1 cup bell pepper, chopped
1 cup mushrooms, sliced
¾ cup southwest style frozen vegetables
1 clove garlic, crushed
4 tsp olive oil
1 tb paprika
1 tb steak seasoning
1 tb Italian seasoning
3 bay leaves
1 14.5 oz crushed tomatoes
1 14.5 oz diced tomatoes
¾ cup dry red wine
3 bay leaves
salt and pepper to taste
In large saucepan, cover dried beans with triple their volume in cold water. Bring to a boil; then lower heat and cook uncovered beans over moderate heat for two minutes. Remove pan from heat and soak beans for one hour.
As beans are soaking, heat olive oil on medium heart in sauté pan. Add onion, celery, carrot, bell pepper, mushrooms and sauté until soft. Add garlic and continue cooking for 1 minute. Add frozen vegetable mix and heat through.
Rinse soaked beans and place in large soup pot. Add vegetable mixture, broth, along with remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat and simmer, covered for one hour. Remove bay leaves, and add salt and pepper to taste. Enjoy 🙂
Hope you’re having a great start to your weekend. Today’s pasta sauce comes from Naples, and you can use either fresh or canned tomatoes.
