Recipe: Overnight Bean and Barley Soup [edit]

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Yield: 8 servings

[edit] Ingredients

1	cup Dried Red Kidney Beans
1	cup Dried White Kidney Beans
½	cup Dried Black Turtle Or Small Red Beans
½	cup Quick Cooking Barley
1	lrg Onion, chopped
1	tablespoon Olive Oil
1	tablespoon Minced Fresh Garlic
1	tablespoon Finely Chopped Dried Mushrooms
2	teaspoons Ground Coriander
2	teaspoons Minced Ginger Root
¼	teaspoon Ground Cloves
1	Bay Leaf
8	cups Vegetable Broth
1	teaspoon Salt
1	ounce x 1 Can Corn, drained, up to
3	tablespoons Minced Fresh Parsley

[edit] Preparation

Step 1	Combine the beans, barley, onion, oil, garlic, mushrooms, coriander, ginger, cloves, bay leaf and broth in a large slow cooker. Cook on low heat over night, or until beans are tender.
Step 2	Remove bay leaf. Stir in salt, corn and parsley. Soup can be thinned if desired by adding hot vegetable broth. Serve hot. VARIATIONS:
Step 3	Add 1 tbs chili powder, 2 tsp ground cumin and a minced fresh or canned jalapeno chile to the soup for a Tex-Mex slant. Stir in 1/4 cup minced fresh cilantro in place of the parsley. Serve over rice if desired.

[edit] Tools

Slow cooker

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