5 BEAN AND BARLEY SOUP
- Number of Servings: 20
Ingredients
dry black beans 1cdry navy beans 1c dry black eyed peas 1 cdry lentils 1/2 cdry split peas 1/2 cpearl barley 1 cchopped carrot 1 c1 chopped onionchopped celery 1 c4 cups free range organic chicken broth (or vegetable)2 cups diced ham (omit for vegetarian diet)1 cup french onion soup (omit for vegetarian diet)3tbs minced garlic3 cups water (added to thin soup down ad ore as needed)Salt and pepper to taste I used about 3 tbs of each
soak black beans , navy beans and blackeyed peas in your preferred method,quick or overnight.
When beans are soaked add them and all other ingredients to your slow cooker (or over med low in a large pot on the stove) I set my crock to low for 10 -12 hrs. This will be a thick soup unless you add more water or chicken broth to it.
Number of Servings: 20
Recipe submitted by SparkPeople user LUVMI3LILMEN.
When beans are soaked add them and all other ingredients to your slow cooker (or over med low in a large pot on the stove) I set my crock to low for 10 -12 hrs. This will be a thick soup unless you add more water or chicken broth to it.
Number of Servings: 20
Recipe submitted by SparkPeople user LUVMI3LILMEN.
Nutritional Info Amount Per Serving
- Calories: 120.2
- Total Fat: 1.1 g
- Cholesterol: 6.3 mg
- Sodium: 318.8 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 6.4 g
- Protein: 8.3 g
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