Prep 15 mins
Cook 3 hrs
My children received a variation of this recipe in Sunday school and I adapted it from there. It is a hearty soup and I usually serve it with baking powder biscuits and have a complete meal.
- 2 cups dried white beans
- 8 cups water or 8 cups stock
- 1 (28 ounce) can diced tomatoes (including juice)
- 3 cups vegetables
- 1⁄4 cup barley
- 1 teaspoon garlic powder (or to taste)
- 1 teaspoon basil (or to taste)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- Wash and picked over your dried beans.
- Put all ingredients except vegetables into a large pot and bring to a boil.
- Reduce heat and simmer for 2 hours, stirring occasionally.
- Add vegetables (I use celery, onions, carrots, cabbage, corn, peas, potatoes, broccoli - or whatever I have in the fridge, fresh or frozen) and cook another 30-40 minutes or until tender.
- Note: Recipe Zaar will not let me type Bean Soup Mix for dried beans. It is available in the "bean" section of your local store, but if it is not, use whatever beans you prefer.
I just made this and I really like it. The wife and kids thought it was a little spicy. I think that was due to the diced tomatoes I used, having onions in them (the ready for chili kind)and some chili spices in it. It makes a nice thick hearty soup. Don't even realize there is no meat in it. Good recipe!