Vegetable Bean Soup

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.

• Ready In: 3 hrs 15 mins
• Serves: 8

Ingredients

• 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)

Directions

1. Wash and picked over your dried beans.
2. Put all ingredients except vegetables into a large pot and bring to a boil.
3. Reduce heat and simmer for 2 hours, stirring occasionally.
4. 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.
5. 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.
6. Enjoy.