White Bean Soup
Ingredients
3 3/4 tablespoons vegetable oil
2 pounds onion ( peeled, diced )
1 pound celery ( diced )
2 pounds carrots ( diced fresh or frozen )
2 tablespoons garlic ( minced )
7 quarts vegetable stock ( or water )
3 teaspoon soy sauce
1 teaspoon hot pepper sauce
2 teaspoon dried basil
2 teaspoon thyme ( dried )
2 1/4 cups Barley, hulled
3 3/4 pounds white beans ( rinsed and drained )
In a large stockpot heat oil over medium heat. Add onion, celery, and carrots and cook over medium heat for 10 minutes or until soft. Do not brown. Add garlic. Cook 2 minutes. Add stock, soy sauce, hot sauce, basil, and thyme. Bring to a boil. Add barley and return to boil. Reduce heat and simmer 45 minutes until barley is tender. Add the beans and return to simmer. Hold until ready. Bon appetite.
Servings 15
