No Tofu Cookbook: Overnight Bean and Barley Soup

[Guest guest]

* Exported from MasterCook II *

 

Overnight Bean And Barley Soup

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Sharon Sassaman Claessens Soup

The No Tofu Veg Cookbook

 

Amount Measure Ingredient -- Preparation Method

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1 Cup Dried Red Kidney Beans

1 Cup Dried White Kidney Beans

1/2 Cup Dried Black Turtle Or Small Red Beans

1/2 Cup Quick Cooking Barley

1 Large Onion -- chopped

1 Tbs Olive Oil

1 Tbs Minced Fresh Garlic

1 Tbs Finely Chopped Dried Mushrooms

2 Tsp Ground Coriander

2 Tsp Minced Ginger Root

1/4 Tsp Ground Cloves

1 Bay Leaf

8 Cups Vegetable Broth

1 Tsp Salt

1 8- 3/4 Oz Can Corn -- drained

3 Tbs Minced Fresh Parsley

 

Combine the beans, barley, onion, oil, garlic, mushrooms, coriander,

ginger, cloves, bay leaf and broth in a large slow cooker. Cook on low

heat over night, or until beans are tender.

Remove bay leaf. Stir in salt, corn and parsley. Soup can be thinned if

desired by adding hot vegetable broth. Serve hot.

VARIATIONS:

Add 1 tbs chili powder, 2 tsp ground cumin and a minced fresh or canned

jalapeno chile to the soup for a Tex-Mex slant. Stir in 1/4 cup minced

fresh cilantro in place of the parsley. Serve over rice if desired.

 

 

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