"This soup began as something else that evolved as it was being cooked. After tasting it a few times, it needed something else. So the Thai red curry paste, lime juice, and coconut milk were added after cooking for 4 hours. That was the magic! Everyone who tried it was very satisfied, except one who didn't care for anything spicy. This isn't overpoweringly spicy, just enough heat tamed by the lime juice and coconut milk. Have fun!"
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.