Hearty Multi-Bean Soup
From tiny split peas to stout garbanzos, any variety of beans will find themselves at home in this robust cold-weather soup.
From: Ann Gentry
Show: Naturally Delicious
Ingredients
- 16 ounces assorted dried beans
- 1 piece kombu
- 4 cups Vegetable Stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup barley
- 2 tablespoons extra virgin olive oil
- 4 carrots, sliced
- 3 stalks celery, sliced
- 1 (28-ounce) can crushed tomatoes
- 2 cups shredded cabbage
- 2 tablespoons umeboshi vinegar (plum vinegar; available in Asian grocery stores)
- salt and freshly ground black pepper, to taste
Preparation
Level: Easy
Servings: 10
Cook Time: 30 min
Ready In: 24 hr 30 min
In a stockpot, soak beans and kombu overnight, covered by about 3 inches of water.
Drain and rinse beans, reserving kombu. Place beans, kombu, Vegetable Stock, 8 cups water, bay leaf, thyme and oregano in stockpot and bring to a boil. Lower heat and simmer for 1 hour.
Meanwhile, simmer barley for 35 to 40 minutes in 2 cups of water, until al dente.
Heat oil in a medium skillet over medium-high heat. Sauté carrots and celery for 5 to 7 minutes until vegetables just start to soften.
After beans have cooked for 1 hour, remove kombu from pot. Add barley, sautéed vegetables and remaining ingredients. Add more water, if desired, and simmer for 15 minutes or until vegetables are cooked.
Taste and adjust seasoning with salt and pepper. Serve hot.
