Bean and Barley Soup
Ingredients:
1 tablespoon oil
3 celery ( diced )
3 carrots ( diced )
1½ cups chopped onions
9 cups vegetable stock
¾ cup pearled barley, medium
3 garlic cloves, minced
¼ teaspoon hot-pepper sauce
¼ teaspoon dried basil
¼ teaspoon dried thyme
19 ounce white beans ( rinsed and drained)
soy sauce to taste
Dressing
In a saucepan over medium heat, warm the oil. Add the celery, carrots, onions and garlic. Cook, stirring frequently, until tender. Add the stock, barley, garlic, soy sauce, hot-pepper sauce, basil, and thyme; bring to a boil. Reduce the heat to low; cover and simmer for 1 hour, or until barley is just tender. Stir in the beans; simmer for until heated through. Bon Appetite.
Serves 8
Cooking time 1 hour 30 minutes
Nutrients per Serving
160 calories16% calories from fat; 3.0g fat;3g fat; 0g saturated fat; 0g trans fat
0mg cholesterol; 520mg sodium
30g carbohydrate; 6g dietary fiber; 4g sugars; 5g protein
96% vitamin A;6% vitamin C; 6% calcium; 8% iron
Original Recipe Source: Produce for Better Health Foundation
*The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary.
