Bean and Barley Chowder
Submitted by: Stevie
The longer you cook this thick and hearty soup, the creamier and richer tasting it becomes.
8 c vegetable broth
1 c dry baby lima beans, soaked overnight and drained
1 c chopped onions
1 c chopped carrots
1 stalk celery, finely chopped
1/2 c pearl barley
1 T crushed garlic
1 t thyme
place broth and beans in a large soup pot and bring to a boil. add remaining ingredients, except salt and pepper. return to a boil, reduce heat to medium, cover, and simmer until barley and beans are tender and broth is creamy, about 1 1/2-2 hours. season with salt and pepper to taste. serve hot.
makes about 2 quarts (1 cup servings)
from Breaking The Food Seduction by Neal Barnard, M.D.