aotr34   April 5, 2016   Comments Off on
A Cup of Comfort: Vegetarian 13 Bean Soup


This hearty bean and barley soup is loaded with fresh healthy vegetables and packed with vegetable proteins. I used Bob’s Red Mill 13 Bean Soup Mix, but you can use any mixture of beans. To make this soup gluten-free, simply omit the barley.


Servings: 8 - 10 | Prep time: 20 min | Soaking time for beans: overnight | Cook time: 2 hours 15 min

INGREDIENTS


1 1/2 tablespoons olive oil
1 large onion, chopped
4 carrots, diced or thinly sliced
4 parsnips, diced or thinly sliced
2 ribs of celery, sliced
2 cloves minced garlic
1 tablespoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup 13 Bean Soup Mix, beans rinsed, soaked and drained
8 ounces white mushrooms, sliced
4 cups vegetable broth
4 cups water
1/2 cup barley
4 ounces baby spinach or kale

DIRECTIONS

Heat the olive oil in a large stockpot over medium heat.
Add the onions, carrots, parsnips, and celery and sauté for a few minutes. Add the garlic, salt, pepper, basil and oregano and stir. Add the mushrooms and mix with the other vegetables. Cook for an additional few minutes.
Add the bean mix, vegetable broth, and water, and cook for 1 1/2 hours.
Add the barley and cook an additional 30-40 minutes.
Add the spinach or kale and cook for several minutes until wilted.
A Cup of Comfort: Vegetarian 13 Bean Soup

1 1/2 tablespoons olive oil
1 large onion, chopped
4 carrots, diced or thinly sliced
4 parsnips, diced or thinly sliced
2 ribs of celery, sliced
2 cloves minced garlic
1 tablespoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup 13 Bean Soup Mix, beans rinsed, soaked and drained
8 ounces white mushrooms, sliced
4 cups vegetable broth
4 cups water
1/2 cup barley
4 ounces baby spinach or kale