Ingredients:
1 lb beans
juice of 5 lbs carrots (or 1 quart store-bought)
1/4 cup hulled barley
1/4 cup brown rice
1/4 cup wild rice
1-2 onions
1 lb mushrooms
4 cloves garlic
1 stalk broccoli
1/3 cauliflower
1 zucchini
1 bunch kale
I soaked the beans overnight in the carrot juice in a big stock pot. If you prefer, you can soak them in water overnight, then rinse in the morning, then add the carrot juice. Start cooking the beans in carrot juice while chopping all the veggies. I used a food processor to chop them. Put them in a big bowl and stir them up. Once the beans have cooked for an hour or so, you can add the veggies and grains. Cook for another hour or two until the beans are tender.
Wow, I forgot to add spices and it still tasted great. You could add some oregano or thyme, heck I don't know, maybe some of those spice mixes like Fines Herbes, Herbes de Provence, Bouquet Garni.
This made a lot of soup. We ate lots (too much), then I dished them into 1-cup bowls to freeze and eat whenever I want. Here they are in the freezer. Oops I should clean out the freezer. I had a spill in there a while back. It's mainly hemp seeds but it's messy...
