- 1 Onion
- 1 celery stalk
- 1 cup Fire Roasted Tomatoes
- 1/4 cup Roasted Garlic
- 3/4 cup portobello mushrooms
- 3/4 cup Lentils
- 3/4 cup Split Peas (I get the ones that come with a seasoning pack to make soup with because they cook quicker, I save the seasonings for other recipes)
- 3/4 cup Pearled Barley
- 4 cups Vegetable Broth
- 5 cups Black Beans ( I use Eden, low sodium. For one Eden has no BPA lining in their cans and low sodium so I can add the salt )
- 1/2 tsp sea salt
- 1 tsp coarse black pepper
- Roast Garlic. See instructions below.
- Chop onions, celery, & portobello's in a food processor separately.
- Heat olive oil in a stock pot on medium high heat, sautee chopped onions, until they are starting to look caramelized, then add celery & portobello.
- Cook for about 4 minutes then add fire roasted tomatoes, 1 cup of black beans, & roasted garlic.
- Puree combo with a hand blender, until it's all thick and smooth.
- Season with salt and pepper, pour in broth & split peas, cook for 30 minutes, then add the lentils, cook for 15 minutes, then add black beans & barley.
- Cook for 30 more minutes and your soup is complete.
To Make this Recipe Gluten Free Omit the Barley
Roast Garlic.
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose.
Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.
Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself.
Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
