Barley and Beans Hearty Soup
It definitely warmed me up instantly, a perfect dinner on a cold winter day. I used beef stock to increase the depth of flavour, and it certainly did the job. The soup was very tasty and loaded with nutrients from barley and beans. Made a large pot, and froze the remaining soup. 109
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Ingredients
| 2 | teaspoons |
olive oil
or other vegetable oil |
|
| 1 | large |
onions
diced |
|
| 1 | stalk |
celery
diced |
* |
| 1 | each |
carrots
diced |
|
| 1 | tablespoon |
chili powder
|
|
| ⅓ | cup |
black beans, dried
|
|
| 1 ½ | teaspoons |
cumin
ground, or to your own taste |
|
| ½ | teaspoon |
oregano
dried |
* |
| ½ | cup |
pearl barley
|
|
| ⅓ | cup |
red kidney beans
dried |
|
| ⅓ | cup |
great northern beans
dried |
|
| 8 | cups |
water
|
|
| 5 | cups |
stock
|
|
| 1 | x |
salt and black pepper
to taste |
* |
Directions
Add olive oil in a Dutch oven over medium heat.
Stir in onion, celery stalk and carrot, cook, stirring occasionally, until softened, 4 to 6 minutes.
Add water, broth and all the other remaining ingredients except and salt and black pepper.
Bring to a simmer over high heat.
Reduce heat to maintain a gently simmer and cook, stirring occasionally, until the beans are tender, 2 to 2½ hours.
Season with salt and freshly ground pepper.
Serve warm.
Nutrition Facts
Serving Size 457g (16.1 oz)Amount per Serving
Calories 16919% of calories from fat
% Daily Value *
Total Fat 4g
5%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 5mg
2%
Sodium 272mg
11%
Total Carbohydrate
9g
9%
Dietary Fiber 5g
21%
Sugars g
Protein
17g
Vitamin A 30%
•
Vitamin C 5%
Calcium 5%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
