17-Bean and Barley Soup Mix

"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 (Recipe #464021). 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."
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Ready In:
1hr 25mins




  • 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.

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