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Navy Bean & Barley Soup

Veggie.Lover's picture
Ingredients
  Dried navy beans 2 Cup (32 tbs)
  Uncooked barley 2⁄3 Cup (10.67 tbs), rinsed
  Water 3 Quart
  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
  Salt 1 Tablespoon
  Black pepper To Taste
  Tamari/Soy sauce 5 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Barley
Preparation Time: 
5 Minutes
Servings: 
6

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