Stallar Legume Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 77.1
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 702.3 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.9 g
- Protein: 4.0 g
View full nutritional breakdown of Stallar Legume Soup calories by ingredient
Introduction
From Eat Clean Diet From Eat Clean DietNumber of Servings: 16
Ingredients
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1.25 Cups Mixed Dried Beans
1/4 C lentils
1/4 C split peas
1/4 Barley
water
2 cooking onions, coarsely chopped
3 large carrots, peeled and coarsely chopped
4-5 celerly stalks, coarsely chopped
10 C low-sodium chicken or vegetarian broth
3 C stewed plum tomatoes
1/4 tsp. dried thyme leaves, crumbled
1 bay leaf
1/2 tsp coarsley ground black pepper
1 sweet red bell pepper, seeded and coarsely chopped
2-3 garlic cloves, roasted
1/2 cup chopped fresh parsley
Directions
Makes 16 one cup servings
Filling and freezes well.
Put dried beans in a large saucepan and cover with generous amount of water. Bring to a rolling boil over high heat, uncovered. Remove from heat and cover. Let sit for one hour. Drain,
Rinse barley, lentils and split peas. Drain.
In a large sauce pan, add onions, celery and carrots. Add broth, tomatoes and juice, seasonings, beans and lentils, split peas and barley. Boil. Cover and reduce heat to low. Cook, stirring occassionally until beans and veggies are tender -a bout 2 hours.
Add chopped bell pepper and roasted garlic. Simmer for another 5 minutes.
Add chopped parsley and serve.
Number of Servings: 16
Recipe submitted by SparkPeople user QUEENSUCHNSUCH.
Filling and freezes well.
Put dried beans in a large saucepan and cover with generous amount of water. Bring to a rolling boil over high heat, uncovered. Remove from heat and cover. Let sit for one hour. Drain,
Rinse barley, lentils and split peas. Drain.
In a large sauce pan, add onions, celery and carrots. Add broth, tomatoes and juice, seasonings, beans and lentils, split peas and barley. Boil. Cover and reduce heat to low. Cook, stirring occassionally until beans and veggies are tender -a bout 2 hours.
Add chopped bell pepper and roasted garlic. Simmer for another 5 minutes.
Add chopped parsley and serve.
Number of Servings: 16
Recipe submitted by SparkPeople user QUEENSUCHNSUCH.
Member Ratings For This Recipe
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MICHTOTMAN
