Navy Bean & Barley Soup
|Dried navy beans||2 Cup (32 tbs)|
|Uncooked barley||2⁄3 Cup (10.67 tbs), rinsed|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Crumbled dried oregano||1 Teaspoon|
|Crumbled dried basil||1 Teaspoon|
|Crumbled dried marjoram||1 Pinch|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Carrots||2 , chopped|
|Celery stalks||2 , chopped|
|Fresh mushrooms||1⁄2 Pound, chopped to make (about 2 1/2 cups|
|Black pepper||To Taste|
|Tamari/Soy sauce||5 Tablespoon|
Rinse beans. Place beans in a large soup pot with barley and 3 quarts of fresh water. Bring to a boil, then reduce heat and simmer covered for 2 minutes. Remove from heat and let stand covered for 1 hour.
In a large skillet, saute onion, garlic, oregano, basil and marjoram in vegetable oil for a few minutes. Stir in carrots, celery and mushrooms. Saute for 5 to 10 minutes.
Stir vegetables into pot. Add salt and black pepper to taste. Bring to a boil, reduce heat and simmer covered over low heat for 1 hour. Stir in tamari or soy sauce. Adjust seasonings before serving.