veggie experiment: days 1 and 2

Barley Bean Vegetable Soup

amy recommended this recipe from savvyvegetarian.com. it was good, even with the substitutions i had to make since i didn't run to the store before i tried it. i served it with cornbread. thanks, amy!


1 1/2 cups cooked garbanzo beans, OR 1 16 oz can, drained & rinsed
1 1/2 cups cooked kidney beans, OR 1 16 oz can, drained & rinsed
*Bean cooking directions below
1/2 cup pearl barley, directions below, soaked 4 or more hours, or pre-cooked 45 minutes in 3 cups water
6 - 8 cups water or bean cooking liquid
2 - 3 Tbsp olive oil or other cooking oil
2 med. carrots, peeled & diced
3 medium potatoes, peeled & diced
2 celery stalks, diced
1/2 lb green beans, 1" slice
1/2 red pepper, seeded & diced
1/2 green pepper, seeded & diced
1/2 jalapeno pepper, seeded & minced, OR 1 pinch cayenne (use the whole pepper if you like heat)
2 thin slices fresh ginger, peeled & minced, OR 1/2 tsp dried ginger
1 -2 cloves garlic, crushed, peeled & minced OR 1/2 tsp powdered garlic
1 tsp each: basil, thyme, marjoram, paprika
1/2 tsp ground fennel
1 bay leaf
1 tsp salt or to taste
1 veggie bouillon cube
2 - 3 Tbsp tomato paste
1 Tbsp Braggs, soy sauce or miso
2 Tbsp. minced fresh parsley

*How To Cook Beans:

*Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future vegetarian meals. More bean cooking tips and directions
Sort and clean the dried beans
Soak the beans in hot water for four hours, or overnight in cold water
Drain and rinse
Place in medium saucepan, cover with cold unsalted water
Bring to boil uncovered, boil for ten minutes, skim the foam
Cover and simmer for 2 hours
OR cook 9 minutes at high pressure in a pressure cooker
Slow cooker or Crockpot: After boiling and skimming, cook for 6 - 8 hours on low

How To Cook Pearl Barley:

Wash, rinse, then soak barley 4 hours in hot water, or refrigerate overnight in 3 cups water
OR cook for 45 minutes in 3 cups water
Don't discard the barley soaking or cooking water - it should go in the soup

Barley Bean Soup Directions:

Heat oil on medium in a 6 - 8 qt pot
Chop carrots, potatoes, celery, pepper & green beans
Increase the heat a bit, and sauté 5 minutes
Add spices and sauté another few minutes
Add the barley + soaking or cooking water
Add the beans + enough of the cooking liquid to suit you
Add tomato paste + bouillon cube
Bring to boil, cover and simmer 20 - 30 minutes, until veggies are nicely tender
Add Braggs or soy sauce & fresh minced herb
Add salt + pepper to taste

Slow Cooker or Crockpot Directions:

Slow Slow Cooking: You can either sauté the veggies and spices first, then add to the crockpot, or just throw everything in cold, set the crockpot on low, cover and cook for 6 hours. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking

Quick Slow Cooking: Sauté veggies & spices as above, transfer to preheated Crockpot with hot beans, barley & liquid. Simmer 2 - 3 hours on low. Keep your eye on it for the first time, as cooking times vary with crockpot size and make. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking