Crockpot Barley Bean Vegetable Soup

Name: Crockpot Barley Bean Vegetable Soup Recipe
Yield: 8
Ingredients: 1 16 oz can black beans drained & rinsed; 1 16 oz can kidney beans drained & rinsed; 1/2 cup pearl barley; 6 - 8 cups vegetable broth; 2 med. carrots peeled & diced; 3 medium potatoes peeled & diced; 1/2 lb green beans 1 slice; 1/2 red pepper seeded & diced; 1/2 green pepper seeded & diced; 1/2 tsp dried ginger; 1/2 tsp powdered garlic; 1 tsp each: basil thyme marjoram paprika; 1/2 tsp ground fennel; 1 bay leaf; 2 - 3 Tbsp unsalted tomato paste; 1 Tbsp Braggs soy sauce or miso; 2 Tbsp. minced fresh parsley; Optional: Salt to taste

Number of Servings: 8

Ingredients

1 16 oz can black beans, drained & rinsed1 16 oz can kidney beans, drained & rinsed1/2 cup pearl barley6 - 8 cups vegetable broth2 med. carrots, peeled & diced3 medium potatoes, peeled & diced1/2 lb green beans, 1" slice1/2 red pepper, seeded & diced1/2 green pepper, seeded & diced1/2 tsp dried ginger1/2 tsp powdered garlic1 tsp each: basil, thyme, marjoram, paprika1/2 tsp ground fennel1 bay leaf2 - 3 Tbsp unsalted tomato paste1 Tbsp Braggs, soy sauce or miso2 Tbsp. minced fresh parsleyOptional: Salt to taste

Directions

Put all ingredients in crock pot and cook on low for 6-8 hours.

Serving Size:�8 servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 221.2
Total Fat: 1.7 g
Cholesterol: 0.0 mg
Sodium: 353.4 mg
Total Carbs: 44.0 g
Dietary Fiber: 11.3 g
Protein: 9.8 g

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