Adding Beans and FIber! Bean Soup recipe

delraybuzz

RECIPE for 17 Bean and Barley Soup (with my additions)

1 Package Trader Joe's Bean and Barley Soup (I think any 16 oz pkg of dry mix will do)
2 32 oz container Kitchen Basics Chicken Broth (no salt added) I used some of my homemade broth (use YOUR favorite broth!)
1 C chopped onion (I sometimes buy ready chopped in Produce Dept)
1 C chopped celery "
1 C carrots coarsely cut
1 C green pepper chopped "
1 tsp dried basil
1 or more cloves chopped garlic
2 TBSP olive oil
1 bay leaf
1/2 tsp Italian seasoning (I use more)
1 can diced tomato ( might get the 28oz can next time) look for low salt
pepper to taste (and salt, if you use it.)

SOAK BEANS OVERNIGHT! This gets rid of gas :explode: , as well as softening beans! Fill water at least 2 inches above bean level. Use a large soup pot.
DRAIN and rinse in colander. Use same pot (dried) to saute the onions, celery, carrots, peppers basil and garlic in the olive oil until
soft.
ADD bay leaf, tomatoes, and Italian seasoning, along with the beans and 2 qts broth (you could use vegetable broth, also)
SIMMER, covered until soft, anywhere from 1 to 3 hours, depending on how blended you like it! After 1 hour, tilt cover to allow slight
evaporation, but keep checking liquid level and add more broth if necessary (keep a bit from the original amount)
You can add any kind of chicken, beef, or well soaked ham (to lower sodium, to this as cooking of afterward! I added meatballs the
second day, and it was delicious! Just 2 per person filled us up!
Buzz