Scot's Thai Soup
10 servings
Ingredients
2 quarts vegetable broth
1 cup dried red beans
1 cup quinoa, or more to taste
1 cup pearl barley, or more to taste
1 stalk celery, chopped
1 tomato, diced
6 cloves garlic (or more to taste), peeled and chopped
1 red chile pepper, sliced
1/2 green bell pepper (or more to taste), cut into 1-inch pieces
1/2 cup chopped green onion, or more to taste
2 ounces Thai red curry paste
1 (1 inch) piece fresh ginger root, peeled and thinly sliced (or more to taste)
3 tablespoons chicken bouillon powder, or more to taste
2 tablespoons dried Italian seasoning, or more to taste
2 tablespoons ground black pepper
2 teaspoons dried chives
2 teaspoons onion powder
2 teaspoons garlic powder
1 (5.6 ounce) can coconut milk
2 tablespoons fresh lime juice
Instructions
Place the red beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight.
Drain and rinse beans. Put beans in a slow cooker; add quinoa, barley, celery, tomato, garlic, red chile pepper, green bell pepper, green onion, curry paste, ginger, chicken bouillon, Italian seasoning, black pepper, chives, onion powder, and garlic powder to the beans.
Cook on High, stirring occasionally, until the beans and barley are tender, about 4 hours. Stir coconut milk and lime juice into the soup; cook 15 minutes more.
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