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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 333.6
  • Total Fat: 7.0 g
  • Cholesterol: 4.9 mg
  • Sodium: 2,946.8 mg
  • Total Carbs: 55.2 g
  • Dietary Fiber: 12.6 g
  • Protein: 13.9 g

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

Submitted by: SUEALLAN

Introduction

http://www.eatingwell.com/recipes/bean_bar
ley_soup.html
http://www.eatingwell.com/recipes/bean_bar
ley_soup.html

Number of Servings: 4

Ingredients

    1 1/2 cups cooked barley along with the broth in Step 2.
    4 teaspoons extra-virgin olive oil
    1 large onion, chopped
    1 medium fennel bulb, cored and chopped
    5 cloves garlic, minced
    1 teaspoon dried basil
    1 15-ounce can cannellini or other white beans, rinsed
    1 14-ounce can fire-roasted diced tomatoes
    6 cups low-sodium vegetable broth
    3/4 cup quick-cooking barley
    1 5-ounce package baby spinach (6 cups)
    1/4 cup grated Parmesan cheese
    1/4 teaspoon ground pepper

Directions

Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.

Serving Size: 4 2.5 cups each serving

Number of Servings: 4

Recipe submitted by SparkPeople user SUEALLAN.






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