Veggie bean soup with Barley

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 135.7

Total Fat: 4.0 g
Cholesterol: 0.0 mg
Sodium: 598.5 mg
Total Carbs: 20.9 g
Dietary Fiber: 5.8 g
Protein: 5.4 g

View full nutritional breakdown of Veggie bean soup with Barley calories by ingredient

Introduction

This soup comes together fairly quickly and you can let it simmer on the stove while you are busy doing other things. This soup comes together fairly quickly and you can let it simmer on the stove while you are busy doing other things.

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 8

Ingredients

2 tblsp. olive oil

2 stalks of celery, diced

2 carrots, peeled and sliced

1 onion, peeled and diced

2 cloves of garlic, peeled and sliced

1 small tin of stewed tomatoes

1 small tin of red kidney beans, drained and rinsed

4 cups of fat free broth: chicken, veggie or beef

1/2 cup pearl barley

4 cups water

1 cup coleslaw mix (no dressing) or sliced cabbage.

Season with black pepper, oregano or italian spice mix to taste.

Directions

Peel, slice and dice all veggies.
In a large saucepan over med. high heat, heat olive oil and add carrots, onions, garlic and celery. Saute for 3-5 minutes until vegetables are tender. Add broth, stewed tomatoes, kidney beans and barley. Stir and bring to a simmer for 20 minutes. Add cabbage and continue to cook for 5 minutes. Season to taste with your choice of spices: italian or curry, or whatever you feel like today!
Enjoy.

Number of Servings: 8

Recipe submitted by SparkPeople user PUDGYTHEBEAVER.