Top | Crockpot

Barley Bean Vegetable Soup

(recipe, Carrie Stewart)


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Ingredients

  1. * 1½ cups cooked garbanzo beans, OR 1 16 oz can, drained & rinsed
  2. * 1½ cups cooked kidney beans, OR 1 16 oz can, drained & rinsed
  3. Bean cooking directions below
  4. * ½ cup pearl barley, directions below, soaked 4 or more hours, or pre-cooked 45 minutes in 3 cups water
  5. * 6 - 8 cups water or bean cooking liquid
  6. * 2 - 3 Tbsp olive oil or other cooking oil
  7. * 2 med. carrots, peeled & diced
  8. * 3 medium potatoes, peeled & diced
  9. * 2 celery stalks, diced
  10. * ½ lb green beans, 1" slice
  11. * ½ red pepper, seeded & diced
  12. * ½ green pepper, seeded & diced
  13. * ½ jalapeno pepper, seeded & minced, OR 1 pinch cayenne (use the whole pepper if you like heat)
  14. * 2 thin slices fresh ginger, peeled & minced, OR ½ tsp dried ginger
  15. * 1 -2 cloves garlic, crushed, peeled & minced OR ½ tsp powdered garlic
  16. * 1 tsp each: basil, thyme, marjoram, paprika
  17. * ½ tsp ground fennel
  18. * 1 bay leaf
  19. * 1 tsp salt or to taste
  20. * 1 veggie bouillon cube
  21. * 2 - 3 Tbsp tomato paste
  22. * 1 Tbsp Braggs, soy sauce or miso
  23. * 2 Tbsp. minced fresh parsley

Steps

  1. *How To Cook Beans:
  2. *Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future vegetarian meals. More bean cooking tips and directions
  3. 1. Sort and clean the dried beans
  4. 2. Soak the beans in hot water for four hours, or overnight in cold water
  5. 3. Drain and rinse
  6. 4. Place in medium saucepan, cover with cold unsalted water
  7. 5. Bring to boil uncovered, boil for ten minutes, skim the foam
  8. 6. Cover and simmer for 2 hours
  9. 7. OR cook 9 minutes at high pressure in a pressure cooker
  10. 8. Slow cooker or Crockpot: After boiling and skimming, cook for 6 - 8 hours on low
  11. How To Cook Pearl Barley:
  12. 1. Wash, rinse, then soak barley 4 hours in hot water, or refrigerate overnight in 3 cups water
  13. 2. OR cook for 45 minutes in 3 cups water
  14. 3. Don't discard the barley soaking or cooking water - it should go in the soup
  15. Barley Bean Soup Directions:
  16. 1. Heat oil on medium in a 6 - 8 qt pot
  17. 2. Chop carrots, potatoes, celery, pepper & green beans
  18. 3. Increase the heat a bit, and sauté 5 minutes
  19. 4. Add spices and sauté another few minutes
  20. 5. Add the barley + soaking or cooking water
  21. 6. Add the beans + enough of the cooking liquid to suit you
  22. 7. Add tomato paste + bouillon cube
  23. 8. Bring to boil, cover and simmer 20 - 30 minutes, until veggies are nicely tender
  24. 9. Add Braggs or soy sauce & fresh minced herb
  25. 10. Add salt + pepper to taste
  26. Slow Cooker or Crockpot Directions:
  27. 1. Slow Slow Cooking: You can either sauté the veggies and spices first, then add to the crockpot, or just throw everything in cold, set the crockpot on low, cover and cook for 6 hours. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking
  28. 2. Quick Slow Cooking: Sauté veggies & spices as above, transfer to preheated Crockpot with hot beans, barley & liquid. Simmer 2 - 3 hours on low. Keep your eye on it for the first time, as cooking times vary with crockpot size and make. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking