Mixed Bean & Barley Soup
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Yellow Onion, diced
3 cloves Garlic, crushed & chopped
2 stalks Celery, sliced
2 Sweet Peppers, seeded and diced
¼ Tsp. Red Pepper Flakes
1 Bay Leaf
540 ml can Mixed Beans, drained and rinsed
4 C Low Sodium Vegetable Stock
½ C Dry Pot Parley, rinsed
1 Tbsp. Fresh Thyme removed from branch
1 Sprig Rosemary
½ Tsp. Roasted Vegetable Seasoning
½ Tsp. Ground White Pepper
¼ Tsp. Garlic Powder
¼ Tsp. Dried Minced Onion
Sea Salt / Black Pepper
Begin melting the butter in a medium sized sauce pot over medium heat. Pour in the EVOO and add the chopped garlic. Stir often for about 2 or 3 minutes without browning the garlic. Add the onion, celery, sweet peppers and red pepper flakes. Give the veggies a good pinch of sea salt. Stir to combine and continue frying 6 – 8 minutes until vegetables appear to be cooking down.
Add the dried Bay Leaf and the mixed beans. Season with a pinch of sea salt and stir everything together. Allow another 3 minutes to cook.
Pour in the vegetable stock. Once boiled over medium heat, reduce to medium low and add the fresh thyme, vegetable seasoning, sprig Rosemary (including branch), white pepper, garlic powder, minced onion, and a good pinch black pepper. Cover and simmer 15 minutes.
Gently stir in the pot barley and continue cooking covered for 25 – 30 minutes until barley is thoroughly cooked.
Taste and adjust salt if necessary. Remove branch of rosemary.
Garnish with fresh Herbs like Rosemary or Parsley.
Pairs Well With
Canned mixed beans are so great for soup because they provide a variety of colours, flavours, and textures. This soup is packed with protein from the barley and beans and has such an earthy, delicious broth.