Barley Soup with Kale and Navy Beans
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 243.1
- Total Fat: 5.9 g
- Cholesterol: 2.8 mg
- Sodium: 596.8 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 9.5 g
- Protein: 9.0 g
View full nutritional breakdown of Barley Soup with Kale and Navy Beans calories by ingredient
Number of Servings: 7
Ingredients
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1 cup barley, rinsed
2 Tbls olive oil
1 large onion, diced
1 med carrot, diced
2 stalks celery, diced
3 cloves garlic, minced
1 cup dried navy beans, quick cooked in a pressure cooker
1 can (15oz) diced tomatoes, with liquid
1 bunch Kale
1/2 cup fresh basil of parsley, chopped
1/4 cup parmesan cheese
salt and pepper to taste
Directions
Serves 6-8
Set the barley in a glass bowl and add enough cold water to cover.
Heat 1 tablespoon of olive oil in large heavy pot over med-high heat. Add onion, carrot and celery. Cook until onion begins to brown. Add garlic, cook 2 minutes more.
Stir in the navy beans and barley. Add 8 cups of water. Bring to a boil and simmer for 10 minutes.
Clean and finely chop the kale - discarding the hard stems.
Add kale to soup and simmer another 10-20 minutes or until the beans and barley are tender. Add the remaining oil, basil, cheese and salt and pepper.
Number of Servings: 7
Recipe submitted by SparkPeople user LIBERTYM.
Set the barley in a glass bowl and add enough cold water to cover.
Heat 1 tablespoon of olive oil in large heavy pot over med-high heat. Add onion, carrot and celery. Cook until onion begins to brown. Add garlic, cook 2 minutes more.
Stir in the navy beans and barley. Add 8 cups of water. Bring to a boil and simmer for 10 minutes.
Clean and finely chop the kale - discarding the hard stems.
Add kale to soup and simmer another 10-20 minutes or until the beans and barley are tender. Add the remaining oil, basil, cheese and salt and pepper.
Number of Servings: 7
Recipe submitted by SparkPeople user LIBERTYM.
Member Ratings For This Recipe
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BADCHULO
