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Thursday, February 07, 2008

17-bean soup

I had this all ready to post a couple of days ago, then for some reason I only saved it as a draft. Don't remember what I was saving it for, so I'm posting it anyway.

Colorful...





Flavorful!

17-Bean Soup
1 bag Trader Joe's 17 Bean and Barley Mix
4 cups or 32 oz. veggie broth
1 cup each:
-chopped onion
-celery
-carrots
2 tbsp olive oil
1 garlic clove
1 tsp dried basil
1 can diced tomatoes
1 bay leaf
salt and pepper to taste

1. Soak bean and barley mix overnight. (or use quick soak method: Bring the beans and water for soaking to a boil. Boil for 2 minutes. Remove the beans from the heat and cover the pot. Let the beans stand in the soak water for 1 hour. At the end of the hour, discard the soak water and cook the beans. )

2. Drain and rinse. Pour 4 cups of vegetable broth over beans and cook on medium heat for approximately 1 hour.

3. Add chopped onion, celery, carrots. Press in garlic cloves and dried basil, salt and pepper to taste, olive oil, diced tomatoes, bay leaf .

4. Add about 4 more cups of water or vegetable broth and let it all cook on low to medium heat for another 1-2 hours.

The recipe is basically what was printed on the bag of beans, with a few tweaks by me. I also added about 2 tablespoons of dehydrated vegetable mix and some little ham cubes.

2 comments:

  1. Mmmm, that looks tasty. Sort of reminds me of this white bean soup that I make. I love bean soups. I will have to try out this recipe. It looks delicious! Thanks for sharing.

    ReplyDelete
  2. Oh wow...looks so great...I can smell it!!! Gonna have to try it...thanks!

    ReplyDelete

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Cindy