16 Bean & Barley Soup

(Vegan)

By Robyne Gray

1-20 z. bag of 16 Bean soup mix (dried beans) found at Stater Brothers or 15 bean at Vons. Use only 2 1⁄4 Cups. Save the rest for another time. (The recipe used to call for a 1 lb. bag of 17 bean and barley mix from Trader Joes but it was discontinued).

Wash and soak beans and 1⁄2 C barley (hulled, not pearled) over night. Drain and wash and place in a large pressure cooker pan with 5 Cups water. Cover and pressure cook for 2 min. turn off heat and let pan reduce pressure on its own. Then add 5 more Cups of water and the rest of the ingredients and simmer for 30-45 min. (Or if you don’t have a pressure cooker you can simmer the beans and barley with all the water (10 C), covered for about 1hr. or more till beans are soft, then add all the other ingredients and simmer for an additional 30 min.)

• 1 large onion - chopped
• 1 bunch chopped fresh cilantro
• 1-28 oz can Trader Joes Marinara Sauce
• 3 stalks celery - sliced
• 2 Carrots - sliced
• 1⁄2 C barley - add with beans
• 1⁄4 C Quinoa - be sure to rinse first
• 5 cloves minced or crushed garlic
• 3 tsp salt (add only after beans are cooked and soft)

This recipe can be done in a 6 - 6 1⁄2 quart CROCK POT. Soak beans overnight and rinse. Add ingred. except garlic and salt and set on HIGH for 7 1⁄2 -8 hrs. Be sure beans are soft before you add the salt and garlic and cook for 30 more min.