Don't miss another issue…      Subscribe

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

Yield

8

servings

Prep

6

min

Cook

hrs

Ready

3

hrs

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 

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
cup black beans, dried
1 ½ teaspoons cumin
ground, or to your own taste
½ teaspoon oregano
dried
*
½ cup pearl barley
cup red kidney beans
dried
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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

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?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed