Ingredients
1 1/2 cups cooked garbanzo beans, OR 1 16 oz can, drained & rinsed
1 1/2 cups cooked kidney beans, OR 1 16 oz can, drained & rinsed
1/2 cup pearl barley, directions below, soaked 4 or more hours, or pre-cooked 45 minutes in 3 cups water
6 - 8 cups water or bean cooking liquid
2 - 3 Tbsp olive oil or other cooking oil
2 med. carrots, peeled & diced
3 medium potatoes, peeled & diced
2 celery stalks, diced
1/2 lb green beans, 1" slice
1/2 red pepper, seeded & diced
1/2 green pepper, seeded & diced
1/2 jalapeno pepper, seeded & minced, OR 1 pinch cayenne (use the whole pepper if you like heat)
2 thin slices fresh ginger, peeled & minced, OR 1/2 tsp dried ginger
1 -2 cloves garlic, crushed, peeled & minced OR 1/2 tsp powdered garlic
1 tsp each: basil, thyme, marjoram, paprika
1/2 tsp ground fennel
1 bay leaf
1 tsp salt or to taste
1 veggie bouillon cube
2 - 3 Tbsp tomato paste
1 Tbsp Braggs, soy sauce or miso
2 Tbsp. minced fresh parsley
Preparation
Heat oil on medium in a 6 - 8 qt pot Chop carrots, potatoes, celery, pepper & green beans Increase the heat a bit, and sauté 5 minutes Add spice, and tomato paste and sauté another few minutes Add saute mixture and remaining ingredients to crock pot and cook 6 hours.
