Black Bean, Barley Veggie Soup Recipe

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Looking for an easy black bean, barley veggie soup recipe? Learn how to make black bean, barley veggie soup using healthy ingredients.

Submitted by whatwouldgingerdo

Makes 12 servings

a thick, hearty veggie soup full of vitamins, iron and protein. it's a big recipe because i don't know how to cook in small pots, haha! enjoy, ginger

1/2	medium sweet, yellow onion (about 1 1/4 cups, diced)
16	oz package of mushrooms, cleaned and diced into med sized chunks
4	stalks of celery (about 1 3/4 cups chopped)
1	cup of pearled barley (dry)
9	cups of water
1	medium *sweet potato (about 2 cups peeled and diced)
1	cup of fresh, chopped cilantro
3	med carrots (about 2 cups, sliced)
2	sm/med red bell peppers (about 2 cups, diced)
4	cups of cooked black beans, drained (and rinsed, if canned)
2	tbsp canola oil
1	salt
1	pepper
1/2	tsp dried thyme
2	bay leaves

sweat the onion, mushrooms and celery with the oil, thyme, bay leaves, salt and pepper over medium heat in a large pot for about 5 minutes.
when the onions and celery are translucent add the water and barley. cover and increase the heat to medium high. bring it to a full boil for about 10 minutes and reduce the heat again to medium, still covered.
add the sweet potato, cilantro, carrots and bell peppers and let the soup simmer, covered until the barley is tender.
taste and re-season as desired.
add the beans and simmer, covered until the soup starts to thicken.
taste and re-season once again and let the soup simmer until it?s to the desired consistency.
*sweet potatoes are usually whitish-yellow inside whereas yams are orange. they are not the same vegetable. http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html