17 Bean And Barley Soup Mix Recipes

BEAN & BARLEY SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
• Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.

BEAN AND BARLEY SOUP MIX

Steps:

• Layer all together in a jar or plastic bag.
• For preparation, add 8 C Chicken or Beef or Vegetable Broth, optional vegetables of your choice, 3 pounds meaty ham hocks or 1 pounds lean ham (or other type of meat) diced.
• include these directions: Sort and Rinse beans.
• In large covered pot combine beans with 8 cups of water.
• Bring to boil and boil for 5 minutes.
• Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain and rinse.
• Combine beans with broth, rice, onion and spices.
• Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender.
• Stir occasionally and add water as needed so that the beans are well covered.
• Add tomatoes the last hour of cooking.
• Remove bay leaf before serving.
• OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day.
• Add tomatoes during last bit and serve remember to remove the bay leaf.

17-BEAN AND BARLEY SOUP MIX

Steps:

• BEAN-BARLEY SOUP MIX: In a bowl combine about 3 heaping tablespoons of each bean/legume. Stir then transfer to an airtight container. Measurement is estimated.
• PREPPING BEANS FOR THE SOUP: For this recipe I used the quick soak method for prepping the beans/legumes. To do this, in a large stock pot cover the dried bean mixture with triple their volume of cold water.
• Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes.
• Remove beans from the heat and set aside to soak for 1 hour. After one hour of soaking, drain the beans and place them back in the pot.
• Overnight soak method: Place the beans in a pot and cover with water. The next morning, drain and rinse the beans and then continue with recipe in Step #6.
• SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans.
• In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft.
• Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth.
• Cover and simmer approximately 1 hour or to desired tenderness.
• Check the broth level periodically and add more broth if necessary so that the soup does not dry out. I left the soup thick but made sure to check that the soup was not drying out.
• Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup.
• If desired, a small amount of fresh parsley garnished each serving, as a suggestion.