Adzuki Bean and Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 onion, chopped3 cloves garlic, minced4 small leeks, sliced (just the white parts)2 shallots, chopped2 tsp fresh ginger, minced3 celery stalks, chopped4 carrots, peeled and chopped1/2 c. tomato paste3 cups cooked adzuki beans45 g pot barley, uncooked4 cups homemade chicken stock3 cups waterSpices to taste: cumin, coriander, mustard, salt, pepper1 c. chopped kale3 c. chopped spinach1 tbsp bacon fat (optional)
In a dutch oven, sauté onions, garlic, shallots, and ginger until soft. Add carrots, leek, and celery. Sauté for a few minutes. Add any spices at this time. Stir for one minute.
Add the chicken stock, tomato paste, adzuki beans, and pot barley. Add water to cover + 1 inch above. Bring to a boil and cover. Cook for 30 minutes.
After 30 minutes add the spinach and kale, stir in until wilted. Stir in bacon fat. Season with salt and pepper to taste. Remove from heat.
Serving Size: makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user LOUIS_G.
Add the chicken stock, tomato paste, adzuki beans, and pot barley. Add water to cover + 1 inch above. Bring to a boil and cover. Cook for 30 minutes.
After 30 minutes add the spinach and kale, stir in until wilted. Stir in bacon fat. Season with salt and pepper to taste. Remove from heat.
Serving Size: makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user LOUIS_G.
Nutritional Info Amount Per Serving
- Calories: 137.8
- Total Fat: 2.8 g
- Cholesterol: 1.7 mg
- Sodium: 182.4 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 5.4 g
- Protein: 6.4 g
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