This is a print preview of "Overnight Bean And Barley Soup" recipe.

Overnight Bean And Barley Soup Recipe
by Global Cookbook

Overnight Bean And Barley Soup
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  Servings: 8

Ingredients

  • 1 c. Dry Red Kidney Beans
  • 1 c. Dry White Kidney Beans
  • 1/2 c. Dry Black Turtle Or possibly Small Red Beans
  • 1/2 c. Quick Cooking Barley
  • 1 lrg Onion, minced
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Chopped Fresh Garlic
  • 1 Tbsp. Finely Minced Dry Mushrooms
  • 2 tsp Grnd Coriander
  • 2 tsp Chopped Ginger Root
  • 1/4 tsp Grnd Cloves
  • 1 x Bay Leaf
  • 8 c. Vegetable Broth
  • 1 tsp Salt
  • 1 x 1 oz Can Corn, liquid removed, up to
  • 3 Tbsp. Chopped Fresh Parsley

Directions

  1. 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 possibly till beans are tender.
  2. Remove bay leaf. Stir in salt, corn and parsley. Soup can be thinned if you like by adding warm vegetable broth. Serve warm. VARIATIONS:
  3. Add in 1 tbs chili pwdr, 2 tsp grnd cumin and a chopped fresh or possibly canned jalapeno chile to the soup for a Tex-Mex slant. Stir in 1/4 c. chopped fresh cilantro in place of the parsley. Serve over rice if you like.