Vegetarian Bean and Barley Soup

Name: Vegetarian Bean and Barley Soup Recipe
Yield: 6
Ingredients: 2 tbsp olive oil; 1 onion diced; 2 garlic cloves minced; 2 ribs celery diced; 2 carrots diced; 1/2 diced tomatoes; 1/2 cup frozen peas; 1/2 cup frozen corn; 8 cups water or vegetable broth; 1 cup pearled barley uncooked; 1 cup pinto or white beans pre-soaked if dry; 1/3 cup tomato paste or crushed tomatoes; 1/4 tsp salt; 1/2 tsp pepper; 1/2 tsp oregano or Italian spice mix; 1/2 tsp thyme; 2 large bay leaves

Number of Servings: 6

Ingredients

2 tbsp olive oil1 onion, diced2 garlic cloves minced2 ribs celery, diced2 carrots, diced1/2 diced tomatoes1/2 cup frozen peas1/2 cup frozen corn8 cups water or vegetable broth1 cup pearled barley, uncooked1 cup pinto or white beans, pre-soaked if dry1/3 cup tomato paste or crushed tomatoes1/4 tsp salt1/2 tsp pepper1/2 tsp oregano or Italian spice mix1/2 tsp thyme2 large bay leaves

Directions

In a large soup pot, sautee the onions, celery, carrots for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.

Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 362.1
Total Fat: 5.6 g
Cholesterol: 0.0 mg
Sodium: 283.5 mg
Total Carbs: 72.0 g
Dietary Fiber: 16.4 g
Protein: 12.1 g

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