Vegetarian 15 Bean and Barley Soup


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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 116.1
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 661.8 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 6.1 g
  • Protein: 4.9 g

View full nutritional breakdown of Vegetarian 15 Bean and Barley Soup calories by ingredient
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Introduction

A thick, hearty tomato based vegetable soup with a huge variety of beany-goodness! PERFECT for making in bulk and freezing for later use. It's much cheaper and tastier than buying canned soup! A thick, hearty tomato based vegetable soup with a huge variety of beany-goodness! PERFECT for making in bulk and freezing for later use. It's much cheaper and tastier than buying canned soup!
Number of Servings: 16

Ingredients

    1/2 large white onion, diced
    1/2 cup celery, diced
    1 cup carrots, bias cut
    *any other fresh vegetables desired, 1/2 cup each

    1 tbsp EVOO
    8 cups vegetable broth
    1 cup barley, uncooked
    4 cup 15 bean soup mix, dry (or any desired variety of dryed mixed beans) SOAKED AND RINSED!

    1/3 cup tomato paste or petit diced tomatoes (I like to use both...)

    1/2 tsp pepper
    1/2 tsp basil
    1/2 tsp oregano
    1/2 tsp thyme
    2 large bay leaves, crushed

Directions

****NOTE***** When you buy the 15 bean soup mix.... MAKE SURE ITS NOT FLAVORED WITH SOME KIND OF ANIMAL STOCK! I found several that were flavored with chicken, etc. Just thought I'd note that so to be aware of vegetarian/vegan needs!******

Soak beans with a small amount of onion and minced garlic for several hours. Sautee veggies about 5 minutes. Combine Vegetable broth and everything else and dilute with water to desired thickness (maybe 1-2 cups). Simmer for several hours until beans and veggies are soft. Add seasoning to taste and eat up!

Number of Servings: 16

Recipe submitted by SparkPeople user SHEENUH.

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