Monday, November 18, 2013
Pinto Beans and Barley Soup
2 cups of pinto beans
1 cup barley
4-6 cups water
1 medium diced onion
1/2 cup asparagus
1/2 cup white asparagus
1 small diced yellow squash
1/2 cup bok choy
1/2 swiss chard
1/2 cup fennel
2-4 cups greens (I used dino kale)
5 mushrooms, chopped
1 cup broccoli
1/2 diced eggplant
1 can green beans
1 can diced tomatoes
1/4 teaspoon (or more) of onion powder, garlic powder, spike, Ms. Dash, paprika, pepper
First I soaked the pinto beans and the barley over night in lots of water (then rinsed the next day)
I put the pinto beans, barley and the first seven veggies in the electric pressure cooker with a bunch of water that cover the veggies. I turn the Pressure Cooker on for 3 minutes and then allow the pressure to come down naturally (although I could released the pressure faster because they seemed very done)
I put the Pressure Cooker on simmer and added the greens, tomatoes, green beans, eggplant, broccoli (already cooked) and the spices. I left it on for around 10 minutes making sure everything was done.
Note: I don't measure anything so everything is a guess.
Your going to need lots of spices.
I used up a bunch of frozen veggies and fresh veggies that I had left over.
You can add any veggies, beans and grains that you want or have on hand.
What is so great about the electric pressure cooker...It cooks beans fast and that is just great.