jim_romig
01-19-2010, 02:52 PM
TJ’s 17 Bean and Barley Veggie Soup
This is a slightly varied take on the recipe that is right on the side of the bag itself. Mine has a little more veggies, no canned tomatoes, and specific spices (not “Italian seasoning”)
-1 Bag (16 Oz) Trader Joe’s 17 Bean and Barley mix
-2 (32 Oz. boxes) TJ’s Low sodium veggie broth
-1.5 Cups chopped onion
-1.5 Cups chopped carrots
-1.5 Cups chopped celery
-1.5 Cups chopped bell peppers
-1.5 Cups chopped tomatoes (I used grape this last time, but roma or heirloom will do just fine)
-1 Tsp. Crushed garlic
=2Tbs. Olive oil (Extra virgin, first cold pressing is preferred)
-1 Tsp Dried basil, Marjoram, Oregano, Thyme, Rosemary, Cumin, Garlic powder, Onion powder
-Few turns of the pepper mill
Soak beans overnight in a large pot of water, rinse, and then drain. Pour in four cups of TJ’s veggie broth into pot with the beans. Start cooking over a medium heat. In a separate pan, combine olive oil, garlic, and veggies and cook until soft (six to ten minutes). Combine this mixture and remaining ingredients into the bean pot and cover with the rest of the broth. Simmer over a low heat for 1.5-2 hours, stirring occasionally and checking liquid levels. Add water as needed. Few turns of the pepper mill and you should be good to go!
Makes a good size batch and will store in the fridge all week long. Tastes great with a fried egg or two as well! Sorry, I loves me some eggs.
This is a slightly varied take on the recipe that is right on the side of the bag itself. Mine has a little more veggies, no canned tomatoes, and specific spices (not “Italian seasoning”)
-1 Bag (16 Oz) Trader Joe’s 17 Bean and Barley mix
-2 (32 Oz. boxes) TJ’s Low sodium veggie broth
-1.5 Cups chopped onion
-1.5 Cups chopped carrots
-1.5 Cups chopped celery
-1.5 Cups chopped bell peppers
-1.5 Cups chopped tomatoes (I used grape this last time, but roma or heirloom will do just fine)
-1 Tsp. Crushed garlic
=2Tbs. Olive oil (Extra virgin, first cold pressing is preferred)
-1 Tsp Dried basil, Marjoram, Oregano, Thyme, Rosemary, Cumin, Garlic powder, Onion powder
-Few turns of the pepper mill
Soak beans overnight in a large pot of water, rinse, and then drain. Pour in four cups of TJ’s veggie broth into pot with the beans. Start cooking over a medium heat. In a separate pan, combine olive oil, garlic, and veggies and cook until soft (six to ten minutes). Combine this mixture and remaining ingredients into the bean pot and cover with the rest of the broth. Simmer over a low heat for 1.5-2 hours, stirring occasionally and checking liquid levels. Add water as needed. Few turns of the pepper mill and you should be good to go!
Makes a good size batch and will store in the fridge all week long. Tastes great with a fried egg or two as well! Sorry, I loves me some eggs.