Fall and soup are one of those classic combinations that goes so well together. A least a few times in the fall I make a big pot of soup that lasts for days, we will be eating this for lunches for the next few days.
A big pot of bean soup cooking for an hour on the stove makes the house smell so good. Especially one that cost less than $5 dollars to make. The bean mix was $1.69 at Trader Joe’s and the fresh produce was $3 dollars for a bag of carrots, celery, and 1 bell pepper. I had everything else in the pantry, so this was easy to make.
17 Bean and Barley Soup (adapted from Trader Joe’s)
Prep Time: Hour and a Half (includes soaking time)
Cook Time: 1 hour
Serves: 8
Ingredients
1 16 ounce package Bean and Barley Soup Mix
2 32 ounce containers vegetable broth
1 medium onion, chopped
4 stalks celery, chopped
4 large carrots, peeled and chopped
1 bell pepper, diced
1 clove garlic, diced
1 14.5 ounce can tomatoes (I used whole and gave them a rough chop)
1 bay leaf
1 tsp Herbs De Provence
Salt/Pepper
2 tbsp olive oil
Directions
You can soak the beans overnight but I just added the beans to cold water and brought to a boil and then turned the heat off and soaked them for an hour.
While the beans are soaking, chop the onion, celery, carrots, pepper, and garlic.
In a skillet sauté the onion, celery, carrots, pepper and garlic until softened in the olive oil. About 5-7 minutes. Set aside.
In a dutch oven add the cooked vegetables, add in one container of vegetable broth, tomatoes, bay leaf, herbs de provence, salt/pepper. Add in the beans that have been soaking to the soup and add additional broth. Cook for an hour and check to make sure there is enough broth, add in more if needed.
I love this soup, so hearty, filing and is very much comfort food. Trying to guess all the different beans is a bit of a challenge though 
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