Recipe for Overnight Bean and Barley Soup 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
8
Ingredients:
Amount Ingredient
1 cup Dried Red Kidney Beans
1 cup Dried White Kidney Beans
1/2 cup Dried Black Turtle Or Small Red Beans
1/2 cup Quick Cooking Barley
1 lrg Onion, chopped
1 tbl Olive Oil
1 tbl Minced Fresh Garlic
1 tbl Finely Chopped Dried Mushrooms
2 tsp Ground Coriander
2 tsp Minced Ginger Root
1/4 tsp Ground Cloves
1 x Bay Leaf
8 cup Vegetable Broth
1 tsp Salt
1 x 1 ounce Can Corn, drained, up to
Instructions:
Instructions: 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.

Remove bay leaf. Stir in salt, corn and parsley. Soup can be thinned if desired by adding hot vegetable broth. Serve hot. VARIATIONS:

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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Overnight Baked French Toast   ::   Overnight Beans and Ham   ...