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Mexicali Bean & Barley Soup
Prep: 60 min Cook: 75 min Servings: 10by MarthaW10 recipes>A spicy bean soup using Trader Joe's 17 Bean & Barley Mix. The beans and vegetables hold their shapes and create a colorful, healthy, meal. It also freezes well. Ingredients
- 1 package Trader Joe's 17 Bean & Barley Mix
- 2 Tbsp. olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced green bell peppers
- 1 or 2 cloves garlic, pressed
- Three 14 oz. cans low sodium chicken or vegetable broth
- 1/2 cup water
- 1 tsp. dried Italian Seasoning
- 2 bay leaves
- One 14 oz. can Del Monte Petite Diced Tomatoes with Garlic & Olive Oil
- 1/4 cup tomato sauce
- 1-1/2 tsp. Sriracha Chili Sauce, or to taste
- 1/2 tsp. Lawry's Seasoned Salt
- Ground black pepper to taste
- Optional: A handful of chopped cilantro
Directions
- Rinse dried beans and place in large bowl and cover with boiling water. Cover bowl and soak 1 hour.
- Rinse beans until water runs clear. Drain.
- Heat olive oil in large dutch oven and saute onions, celery, carrots, peppers, and garlic until soft.
- Add chicken or vegetable broth, water, Italian seasoning, bay leaves, and beans. Stir.
- Cover and simmer 1 hour, or until beans are tender.
- Add canned tomatoes, tomato sauce, Sriracha Sauce, seasoned salt and pepper. Stir.
- Simmer 15 minutes, uncovered.
- Optional: Add a handful of chopped cilantro at end of cooking, or sprinkle each bowl of soup with a little cilantro.
- Serve with Trader Joe's Multi Grain Tortilla Chips
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