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Vegetarian Barley & Bean Soup

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Yield

10 servings

Prep

10 min

Cook

50 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
1 cup onions
chopped
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2 each garlic cloves Camera
1 tablespoon vegetable oil Camera
6 cups water Camera
28 ounces tomatoes
canned, chopped
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1 can red kidney beans
drained
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9 ounces green beans
frozen, or peas
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1 cup carrots
sliced
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1 cup mushrooms
sliced
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½ cup pearl barley
medium
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1 teaspoon basil * Camera
½ teaspoon oregano Camera
½ teaspoon salt
optional
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¼ teaspoon black pepper Camera
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Directions

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender.

Add remaining ingredients. Bring to a boil.

Reduce heat to low; cover.

Simmer 45 to 50 minutes or until barley is tender, stirring occasionally.

Add additional water if soup becomes too thick upon standing.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 97 16% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 214mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 7g
Vitamin A 53% Vitamin C 21%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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