A hearty, go-to recipe I make several times a month. The beans and rice give a hearty feel to this vegetarian soup.
Author: Crystal Cartier
Recipe type: Entrée, Side, Appetizer
Cuisine: Gluten-Free, Vegan
Ingredients
2-3/4 cups (19 oz) dried black bean and navy bean mix
2 quarts chicken or vegetable stock
2 tablespoons smashed garlic
½ teaspoon crushed red pepper
½+ teaspoon dried rosemary
2 tablespoons dried thyme
2 bay leaves
1 onion, chopped
2 sweet potatoes, sliced into ribbons with a vegetable peeler
1 pound ripe tomatoes, chopped
1 cup barley OR wild rice for gluten-free
10 cups fresh baby spinach leaves (you can also use kale instead or in addition)
1 bell pepper, chopped
salt and pepper
extra virgin olive oil
hard aged cheese (goat or parmesan)- optional
ripe avocado
Instructions
Rinse beans thoroughly, boil in plenty of water for 2 minutes, let soak in the hot water for 2+ hours, then cook at a simmer for 2 hours or until done.
Rinse barley/spelt, bring to a boil in plenty of water, reduce heat and simmer for 30 or so minutes until tender.
Heat olive oil in a large dutch oven and saute onion and sweet potato for a few minutes until fragrant and a bit tender. Remove from pot and reserve.
Put red pepper flakes and rosemary in a tea ball or cheesecloth. Bring stock, garlic and all herbs (including thyme and bay leaves) to boil then simmer for 15 minutes. Remove tea ball.
Mash 1 cup of cooked beans. Add mashed and rest of cooked beans and vegetables (except for the spinach) to the pot. Bring to a boil then simmer 15 minutes, adding water if needed.
Stir in spinach until wilted and add bell pepper. I do this now because I like the fresh crunch of the mostly uncooked bell pepper.
Top with shaved aged cheese and sliced avocado.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/01/29/hearty-vegetable-bean-and-barley-soup/