Onions, celery, and carrots are sautéed together for a traditional mirepoix base, then seasoned with thyme and marjoram to flavor the hearty barley, kidney beans, and waxy potatoes. This is a soup that will warm you through winter, but if you get a craving any other time of year, just throw in some of spring, summer, or autumn’s bounty to easily adapt this classic. This recipe comes to us from Patrice of Circle B Kitchen.
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