Vegetarian Bean Soup

Ingredients

• 1 cup bean & barley mix
• 2 tbsp. olive oil
• 1 clove of chopped garlic
• 1/2 medium size onion (chopped)
• 1 stalk of celery ( chopped to bean size)
• 2 carrots (chopped to bean size)
• 1/2 cup chopped mushroom
• 1/2 cup frozen cut corn
• 1/2 cup frozen shelled soybeans (edamame) , or frozen peas
• 2 tsp. ground cumin
• 1/8 tsp. ginger
• 1/8 tsp. cayenne pepper
• 1/8 tsp. ground cardamom
• 1/8 tsp. turmeric
• 1/2 tsp. oregano
• 1 sprig fresh basil or 1/4 tsp. dried basil leaves
• 1 + 1/2 cube Knorr tomato bouillon
• 1/2 tsp. salt
• 6 cups water

1. Soak the beans in a large bowl of cold water for at least 2 hour. Drain.
   
2. In a 6-qt. saucepan heat the olive oil with the garlic. When the garlic is light golden (do not let it brown or it will be bitter) , stir in the onion and celery and cook for about 5 min with medium heat until the onion becomes translucent.
3. Add 6 cups of water, beans, cumin, ginger, cayenne pepper, cardamom, oregano, 1 + 1/2 cubes Knorr tomato bouillon and salt.
4. Bring to a boil. Skim foam. Cover and simmer for about 1 + 1/2 hour until beans are cooked.
5. Add carrots, corn, soybeans (or peas), mushroom and fresh basil. Cover and simmer 20 ~ 30 min.

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