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Prep 15 mins
Cook 1 hr 10 mins
Here's a Trader Joe's copycat recipe for their packaged '17-Bean and Barley Mix'. In addition, this soup recipe is printed on the back of the package. The only thing I changed was to use roasted tomatoes for standard (Roasted Summer Tomatoes). You have the option to substitute other beans or legumes of your choice. For example, I replaced the pinto beans with anasazi beans and tossed in a few adzuki beans for good luck. Most of the beans/legumes to prepare this recipe I have on hand in the pantry and those I don't I purchase in the bulk section at the natural food store. The beans/legumes are combined in a large bowl, stored in a container in the pantry; saving the rest for another time. I don't think sauteeing a few mushrooms and adding to the soup would hurt either. For the carnivores, throw in some meat: sausage, leftover chicken or turkey, etc. Makes a great hostess gift, too. The soup can also be prepared in a crock pot on LOW if you prefer.
- baby lima beans
- black turtle beans
- black-eyed peas
- dark red kidney beans
- garbanzo beans
- great northern bean
- green lentil
- split peas
- 1 large lima beans
- light red kidney beans
- navy beans
- pink beans
- pinto beans
- red lentil
- 1 small red beans
- 1 small white beans
- yellow split peas
- pearl barley
- 2 cups bean and soup mix
- 64 ounces vegetable broth (8 cups) or 64 ounces chicken broth (8 cups)
- 1 cup onion, diced
- 1 cup celery, diced (I like to include the leaves for flavor)
- 1 cup carrot, sliced
- 1 cup bell pepper, diced (I used red)
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 bay leaf (I keep fresh bay leaves in the freezer)
- 1 teaspoon salt-free Italian herb seasoning
- 15 ounces roasted tomatoes (diced or pureed) or 15 ounces roasted tomato puree (diced or pureed) or 1 (15 ounce) canfire-roasted tomatoes (diced or pureed)
- salt and pepper, to taste
- BEAN-BARLEY SOUP MIX: In a bowl combine about 3 heaping tablespoons of each bean/legume. Stir then transfer to an airtight container. Measurement is estimated.
- PREPPING BEANS FOR THE SOUP: For this recipe I used the quick soak method for prepping the beans/legumes. To do this, in a large stock pot cover the dried bean mixture with triple their volume of cold water.
- Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes.
- Remove beans from the heat and set aside to soak for 1 hour. After one hour of soaking, drain the beans and place them back in the pot.
- Overnight soak method: Place the beans in a pot and cover with water. The next morning, drain and rinse the beans and then continue with recipe in Step #6.
- SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans.
- In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft.
- Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth.
- Cover and simmer approximately 1 hour or to desired tenderness.
- Check the broth level periodically and add more broth if necessary so that the soup does not dry out. I left the soup thick but made sure to check that the soup was not drying out.
- Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup.
- If desired, a small amount of fresh parsley garnished each serving, as a suggestion.