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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 284.8
  • Total Fat: 6.5 g
  • Cholesterol: 5.0 mg
  • Sodium: 862.6 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 14.0 g
  • Protein: 12.8 g

View full nutritional breakdown of Bean and Barley Soup calories by ingredient
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Bean and Barley Soup

Submitted by: JKAPLAN86

Introduction

From Cooking Light From Cooking Light
Number of Servings: 4

Ingredients

    2 cups pinto beans, drained and rinsed
    1 tbsp olive oil
    2 cups finely chopped red onion
    1 cup finely chopped fresh flat-leaf parsley
    1/2 cup finely chopped celery
    1/2 cup finely chopped carrot
    1/2 cup chopped fresh basil
    9 cups water
    2 cups organic vegetable broth, reduced sodium
    2 bay leaves
    1/3 cup uncooked pearl barley
    1/2 tsp salt
    1/2 tsp freshly ground black pepper
    1/2 tsp hot sauce
    2 tbsp grated fresh Parmesan cheese

Directions

Heat oil in pan over medium high head. Add onion, parsley, celery, carrot, and basil, cook 3 minutes, stirring frequently. Add beans, 9 cups water, vegetable broth, and bay leaves, bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves.

Place 3/4 cup beans and 3/4 cup cooking liquid in a blender, process until smooth. Return pureed bean mixture to pan. Stir in barley, salt, pepper, and hot sauce, bring to a boil. Reduce heat, and simmer 30 minutes or until barley is done. Ladle soup into individual bowls, sprinkle with cheese.

Yield: 4 servings (serving size: 1 1/4 cups soup and 1 1/2 tsp cheese)

Number of Servings: 4

Recipe submitted by SparkPeople user JKAPLAN86.






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