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Beans and Barley

 

142

Yield

1

batch

Prep

30

min

Cook

2

hrs

Ready

2

hrs

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

Ingredients

1 onion,
chopped
*
½ cup mushrooms
chopped
*
1 carrot,
chopped
*
1 each broccoli stems
chopped
*
1 cup pinto beans
cooked
1 cup white beans
cooked
4 cups vegetable stock
½ teaspoon prepared mustard
2 tablespoons parsley leaves
minced
¼ cup split peas
*
¼ cup lentils
dry
¼ cup pearl barley

Directions

  1. Sauté veggies in a little extra broth until very tender.

  2. Combine drained beans with broth, mustard, parsley, and veggies. Adjust consistency with more broth or water, if necessary.

  3. Bring to a boil. Reduce heat, cover, and simmer 45 minutes.

  4. Add split peas, lentils, and barley. Cover and simmer another hour until all beans are tender.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 389g (13.7 oz)
Amount per Serving
Calories 2134% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 194mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 12g 46%
Sugars g
Protein 24g
Vitamin A 3% Vitamin C 5%
Calcium 11% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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