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Bean & barley soup <T>

Bean & Barley Soup <T>

1/2 cup dry pinto, Roman, or other red beans
1/2 cup dry yellow split peas
1/2 cup dry green split peas
1/2 cup pearled barley
veg stock (2 or 3 cups ?)
1 onion, chopped
2 Tablespoons garlic, minced
1 teaspoon thyme
pepper to taste
salt to taste

Bring three kinds of beans to a boil in a large amount
of water and boil for about five minutes, then turn off
heat and let sit for an hour.  Rinse and retun to medium-low
heat with enough stock to cover, plus about an inch.
Add remainder of ingredients except salt, and simmer until red
beans are soft, about 90 minutes.  Salt to taste. The split 
peas and barley will get mushy and make the soup thick.