Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Bean and Barley Soup
1/2 c Dry pinto; Roman, or other red beans
1/2 c Dry yellow split peas
1/2 c Dry green split peas
1/2 c Pearled barley
2 (up to) 3 c Veg stock
1 Onion; chopped
2 tb Garlic; minced
1 ts Thyme
Pepper to taste
Salt to taste
Bring three kinds of beans
to a boil in a large amount of water and boil for about five minutes,
then turn off heat and let sit for an hour. Rinse and retun to
medium-low heat with enough stock to cover, plus about an inch. Add
remainder of ingredients except salt, and simmer until red beans are
soft, about 90 minutes. Salt to taste. The split peas and barley will
get mushy and make the soup thick.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.