After failing to find a satisfactory vegetarian or vegan recipe for barley + bean + veggie soup, we took bits from here and there, and made up this one.
This vegan soup recipe is great served with corn bread or muffins, and is delicious sprinkled with dairy or non-dairy parmesan cheese.
4 - 6 Servings:
The beans and barley can be soaked overnight or while you work, to save cooking time, and the soup can go in the slow cooker or crockpot, once the veggies are sauted. If you use canned beans, drain and rinse them first.
1/3 c. dried garbanzo beans, OR 1 16 oz can, drained & rinsed
1/3 c. dried kidney beans, OR 1 16 oz can, drained & rinsed
Bean cooking directions below
1/2 cup pearl barley, directions below, soaked 4 or more hours, or pre-cooked 45 minutes in 3 cups water