Title: Overnight Bean And Barley Soup
Categories: Veg09
Yield: 8 servings

1 c Dried Red Kidney Beans
1 c Dried White Kidney Beans
1/2 c Dried Black Turtle Or Small
-Red Beans
1/2 c Quick Cooking Barley
1 lg Onion; chopped
1 tb Olive Oil
1 tb Minced Fresh Garlic
1 tb Finely Chopped Dried
-Mushrooms
2 ts Ground Coriander
2 ts Minced Ginger Root
1/4 ts Ground Cloves
1 Bay Leaf
8 c Vegetable Broth
1 ts Salt
1 1 ounce Can Corn; drained,
-up to
3 tb Minced Fresh Parsley

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.

Recipe by: The No Tofu Veg Cookbook

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