Tag Archives: vegan soup

Trader Joe’s 17 Bean & Barley Mix

IMG_0646Trader Joe’s 17 Bean Mix is terrific for making a hearty winter soup. It has baby lima beans, black turtle beans, blackeye peas, dark red kidney beans, garbanzo beans, great northern beans, green lentils, green split peas, large lima beans, light red kidney beans, navy beans, pink white beans, yellow split peas, and pearl barley(if I am missing something, let me know). I’m used to eating just one type of bean or lentil in a meal, so this was an interesting change last night.

It has 13g of protein per serving, but I made and ate about 3 servings. I soaked the bean mix overnight, then cooked them in vegetable broth, along with kale, olive oil, black pepper, red pepper, and garlic powder for about 50 minutes. I had a little bread on the side. It was a very filling meal, full of so many different textures and subtle tastes, due to all the different types of legumes.

It was delicious, but the only problem was that the smaller lentils and beans cook a lot faster than the larger ones. So the lentils have to be turned to mush just to ensure the kidney beans are soft and cooked enough. This is the reason I usually prefer cooking just one type of legume.

Other than that, you can’t go wrong making soups or stews from this. It’s a great, high protein meal to come home to after joggling for several miles in the cold.