This unusual soup combines unlikely ingredients to create a fascinating mixture of tastes and textures. It's a vegetarian recipe, if you ensure the spaghetti sauce you use has no meat. You just don't see a lot of recipes mixing beans and potatoes, as this one does. It has so much good stuff in it, though, that it just has to be good.
- 2 Tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 3 celery stalks, diced
- 2 carrots, diced
- 1 medium potato, diced
- 1/4 cup barley
- 4 cups water
- 1 bay leaf
- 1 15-ounce can pinto beans
- 1 15-ounce can black beans
- 1 15-ounce can kidney beans
- 1 15-ounce can navy beans
- 1 15-ounce can adzuki beans (Can't find adzuki beans? Substitute any other bean variety that strikes your fancy.)
- 1 cup corn, fresh or frozen
- 2 cups spaghetti sauce (or more, to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Heat oil and sauté garlic and onion until onion is translucent. Add celery, carrots, potato, barley, and water.
Simmer 30 minutes.
Add beans, corn, spaghetti sauce, and herbs. Simmer 5-10 minutes, then serve.
Great the next day!
© Copyright Richard Mann, 2001. All rights reserved. Please contact author for permission to use this article (includes reprints in mailing lists, newsletters, and/or any other purpose/format) and give details of its proposed use. Any and all use of this article in any way without permission is prohibited under copyright law.Please feel free to link to this page.
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