We rarely eat vegetarian meals but this hearty bean soup is good enough that we don't miss the meat. I especially like the addition of barley.
You may choose any variety of beans. I like the look in the jar of the black beans but usually swap them out for pinto beans since my family doesn't prefer black beans and they make the soup a very dark color.
Southwestern Three-Bean and Barley Soup Mix
1 T chili powder
1 tsp cumin
1/2 tsp oregano
1/3 cup black beans
1/2 cup pearled barley
1/3 cup kidney beans
1/3 cup great northern beans
1 T dried onion
1 T dried celery
1 T dried carrot
1 T dried sweet pepper
1 tsp garlic powder
4 tsp bouillon
8 cups water
salt and pepper to taste
Layer seasonings, beans, and vegetables in the order listed in jar or plastic bag.
To make soup, dump soup mix ingredients into large pot and add 8 cups of water. Cook until beans are soft, using one of the methods below. Add salt and pepper to taste. Serve.
Note: Cooking time will vary depending upon your cooking method and the type and age of your beans but here is what has worked for me.
Oven: Bring water and soup mix to boil in a large dutch oven on stove top. When water boils, cover with lid and place in 250 degree oven for 2-3 hours. This is my favorite method since I don't have to check it.
Stove: Bring water and soup mix to boil in large pot on stove. Turn back heat to a slow simmer for about 2 hours. Add more water if needed.
Slow Cooker: Dump soup mix into slow cooker. Bring water to boil on stove and pour into slow cooker. Cook on high for approximately 5 hours.
Pressure Cooker: Follow the directions for cooking dried beans in your pressure cooker. Mine took about 30 minutes.
One more bean soup mix recipes coming.