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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. BEAN-BARLEY SOUP MIX: In a bowl combine about 3 heaping tablespoons of each bean/legume. Stir then transfer to an airtight container. Measurement is estimated. | 2. PREPPING BEANS FOR THE SOUP: For this recipe I used the quick soak method for prepping the beans/legumes. To do this, in a large stock pot cover the dried bean mixture with triple their volume of cold water. | 3. Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes. | 4. Remove beans from the heat and set aside to soak for 1 hour. After one hour of soaking, drain the beans and place them back in the pot. | 5. Overnight soak method: Place the beans in a pot and cover with water. The next morning, drain and rinse the beans and then continue with recipe in Step #6. | 6. SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans. | 7. In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft. | 8. Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth. | 9. Cover and simmer approximately 1 hour or to desired tenderness. | 10. Check the broth level periodically and add more broth if necessary so that the soup does not dry out. I left the soup thick but made sure to check that the soup was not drying out. | 11. Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup. | 12. If desired, a small amount of fresh parsley garnished each serving, as a suggestion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby lima bean				-	-	-	-
black turtle bean				-	-	-	-
black eyed pea			black-eyed	-	-	-	-
dark red kidney bean				-	-	-	-
garbanzo bean				-	-	-	-
great northern bean				-	-	-	-
green lentil				-	-	-	-
pea			split	-	-	-	-
lima bean	1			-	-	-	-
red kidney bean				-	-	-	-
navy bean				-	-	-	-
pink bean				-	-	-	-
pinto bean				-	-	-	-
red lentil				-	-	-	-
red bean	1			-	-	-	-
white bean	1			-	-	-	-
yellow pea			split	-	-	-	-
pearl barley				-	-	-	-
bean soup mix	2	cups		-	-	-	-
vegetable broth	64	ounces		1197.4826	194.1373	43.9077	28.3041
onion	1	cup	diced	64.0	14.944	1.76	0.16
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
bell pepper	1	cup	diced used	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
bay leaf	1			-	-	-	-
salt italian herb seasoning	1	teaspoon	free	-	-	-	-
tomato puree	1	15	roasted diced fire-roasted diced	5.9375	1.4031	0.2578	0.0328
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.