Beans and Barley
146
146
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
Sauté veggies in a little extra broth until very tender.
Combine drained beans with broth, mustard, parsley, and veggies. Adjust consistency with more broth or water, if necessary.
Bring to a boil. Reduce heat, cover, and simmer 45 minutes.
Add split peas, lentils, and barley. Cover and simmer another hour until all beans are tender.
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?
