Tuesday, January 6, 2009

17 Bean and mixed vegetable soup

Yup this soup has 17 different kinds of beans and barley and a lot of vegetables which makes this soup healthy and fibrous.
The basil and the Rosemarie makes it extra special.

17 Bean and mixed vegetable soup

17 bean and barley mix - 1 cup[you can get the bean mix from Trader Joe's in the pasta and soup aisle]


carrot - 1/2 cup chopped
celery - 1cup chopped
Onion - 1 medium chopped
bell pepper - 1/2 cup chopped[i used the frozen 3 color bell peppers mix for this soup]
corn[frozen]- 1/2cup

garlic - 2 cloves chopped

Dry basil - 1 tsp
fresh Rosemarie - 1/2tsp

Black pepper powder - 1tsp

Vegetable stock-2 1/2cups

Olive oil - 2tsp

Salt - to taste


Soak the beans for 4-6 hours and pressure cook for 1 whistle ,remove from the cooker and drain the water.Set aside.

In a pot add olive oil,garlic and onion saute for 1-2 minutes,add the vegetables and saute until soft.Add the basil and Rosemarie ,salt and the cooked beans with 2 1/2 cups of vegetable stock.

Put the lid and Simmer it for 1/2 hours .If the soup is too thick add more stock to it.Have this soup with garlic bread or sour dough soup bread.

This goes to Srivalli's and Susan's "My Legume Love Affair, Seventh Helping!" event

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