Trader JoeS 17 Bean and Barley Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Start with a bag of Trader Joe?s 17 Bean Bag. This contains 2 cups baby lima beans, black turtle beans, blackeye peas, dark red kidney beans, garbanzo beans, great northern beans, green lentils, green split peas, large lima beans, light red kidney beans, navy beans, pink beans, pinto beans, red lentils. Small red beans, small white beans, yellow split peas, pearl barley. This recipe is delicious. I boil it down and serve it over brown rice. Ingredients:
2 cups baby lima beans, black turtle beans, blackeye peas, dark red kidney beans, garbanzo beans, great northern beans, green lentils |
2 oz vegetable broth |
1 cup onion, chopped |
1 cup celery, chopped |
1 cup carrot, chopped |
1 cup bell pepper, chopped |
1 tsp. dried basil |
1 clove garlic, crushed |
2 tbsp. olive oil |
1 tsp dried basil |
1 tsp italian seasoning |
8 oz tomatoes |
1 salt and pepper to taste |
Directions:
1. TO QUICK SOAK DRIED BEANS: In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for 1 hour.
2. OVERNIGHT METHOD: Soak beans overnight in a large pot of water, then rinse and drain.
3. Pour 4 cups of TJ?s Vegetable broth into pot with the beans.
4. In a separate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft. Combine this mixture and remaining ingredients into the bean pot and cover with more broth. Simmer covered for about 1 hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary. Salt and pepper to desired taste. Makes about 8 hearty servings.
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