It looks like everyone wants the Vegetable Bean Soup recipe that I tried yesterday. By the way, we had it last night for dinner. It was delicious!
Everyone except one child ate it. That to me is a success.
Here it is:
2 Onions diced
2 Cloves of Garlic
2 Carrots cut up in circles
2 Zucchinis diced
2 Stalks of Celery diced
2 Scallions diced
1/2 cup of Barley
1/2 cup of Navy Beans
8 Cups of Water
5 Turkey Necks (optional)
Salt and Pepper to taste
Saute onions and garlic for a bit. Then add carrots, zucchini, and celery. Add water,scallions beans, and barley. Cook for 1-2 hours.
I decided to make a vegetarian and non-vegetarian soup. I doubled the recipe. I sautéed all the vegetables in a soup pot. I took half of the vegetables and put it in a crockpot and added the water, scallions, beans, barley and the turkey necks. I cooked it on low for 6 hours.
For the vegetarian soup, I then added just the water, scallions, beans, and barley to the soup pot.
The non-vegetarian soup was a bit thicker and heartier. That is what we ate last night. When I serve the vegetarian version I think I am going to add some more barley to make it a bit thicker. Or if anyone reading this has any other suggestions, I would love to hear from you!
There it is, my new favorite Vegetable Bean Soup!
Enjoy…