Bean and Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Canola Oil
1 large Onions, raw
3 carrot (7-1/2") Carrots, raw
6 clove Garlic
8 cup (8 fl oz) Chicken Broth or Bouillon
900 gram(s) Hannaford Eastern Russet Premium Potatoes, (med potato)
1 tsp Thyme, fresh
1 tbsp Rosemary
10 grams Bay Leaf
0.66 cup Barley, Quaker Quick (by MOHMAMA3)
4 cup, chopped Kale
1.25 cup Cannellini Beans White Kidney Beans Bushs
2 cup Peas, frozen
• Heat oil in a large stockpot on high heat and add onion, parsnips, and carrots, and cook until lightly browned and softened, about 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds more.
• Add broth, and then potatoes, uncooked barley, and herbs and bay leaf and bring to a boil. Reduce heat, and simmer for about 50 minutes, or until barley is tender.
• Remove and discard bay leaf and rosemary stems.
• With an immersion blender, pulse soup about 10 times, or until desired consistency is achieved.
• Alternatively, remove about 2 cups of the solids and liquid and puree them in a blender. Add pureed mixture back into the pot.
• Add drained beans, kale and peas, and simmer for another 10 minutes, or until peas are tender.
• Add salt and pepper to taste.
Serving Size: 8 2-cup services
Number of Servings: 8
Recipe submitted by SparkPeople user AMKOSS7.
Serving Size: 8 2-cup services
Number of Servings: 8
Recipe submitted by SparkPeople user AMKOSS7.
Nutritional Info Amount Per Serving
- Calories: 276.0
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,643.1 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 9.0 g
- Protein: 11.0 g
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