Bean and Barley Vegetable Soup

I needed a big pot of vegetable soup!  

I made this one with turkey bone broth from our Christmas turkey, so it wasn't vegetarian or vegan. All the turkey was gone by the time I simmered the bones. . .but it sure was good while it lasted! And now. . .there's soup!

1c medium brown beans

Rinse and sort the beans, watching for little pebbles. Cover the beans with fresh cold water and simmer 20 minutes. Repeat this process at least 3 times, testing the beans for doneness after the 3rd simmer. Drain, spray with cold water and let drain in a colander.

Put 2-3T EVOO in a 4 quart pot, and add the following:

• 3c chopped carrot, celery and onion
• 1/2c pearled barley - long cooking

• 1 14.5oz can stewed tomatoes
• 3 bay leaves, 1T garlic and herb seasoning, 2-3T dried chives, 1T BTB soup base
• 5 BIG garlic cloves - minced

Sauté the chopped vegetables and barley several minutes then add seasonings, tomatoes, garlic and 3c bone broth. Simmer on low heat 45 minutes. Add another 2c bone broth, stir and check the flavors. Simmer another 20 minutes or so then serve with crusty bread, biscuits or cornbread. . .Lin