Grains and Beans Medley Soup

I found this Bob’s Red Mill whole grains & beans by accident when I was looking for something else at the grocery store.  I thought this would give an interesting texture and lots of fiber to soup.


1 pkg. - 26 oz. Bob’s Red Mill whole grains & beans
1 large onion diced
1 cup carrots, sliced
3 stalks celery, sliced
1 red pepper, diced
2 boxes Emeril’s vegetable stock
2 cups water
1 28 oz. can petite diced tomatoes
1 bay leaf
2 T. curry powder
5 T. red wine vinegar
2 large cloves garlic, minced
2 T. parsley
2 t. salt
1 t. pepper


Rinse the whole grains and beans with water and sort for any foreign matter. 

In a large stock pot add onions, carrots, celery, red pepper and minced garlic with about 2/3 cups of water.  Cook on medium high heat for approximately 3 minutes.

Add the whole grains and beans and mix well.  Then add remaining ingredients; the vegetable stock, diced tomatoes, 2 cups of water, bay leaf, curry powder, red wine vinegar, parsley, salt & pepper.  Bring the soup to a boil.  Then turn the soup to low and cook, covered for approximately 3 to 3 ½ hours.  Stir occasionally.   Adjust the seasonings if needed.  Add another cup of water if soup is too thick.  Serve in soup bowls.