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White Bean 'n' Barley Soup Recipe

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"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.

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Healthy

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9 Servings
Prep: 10 min. + standing Cook: 1-1/4 hours

Ingredients

1-1/2 cups dried great northern beans
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon Crisco® Pure Olive Oil
4 cups chicken or vegetable broth
4 cups water
3 medium carrots, sliced
2 medium sweet red peppers, chopped
2 celery ribs, chopped
1/2 cup medium pearl barley
1/2 cup minced fresh parsley, divided
2 bay leaves
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained

Directions

Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.Drain and rinse beans, discarding liquid.
In a Dutch oven, saute onion and garlic in oil. Add the broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley. Yield: 9 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 193 calories, 3 g fat (trace saturated fat), 0 cholesterol, 831 mg sodium, 35 g carbohydrate, 9 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 very lean meat.

White Bean 'n' Barley Soup published in Light & Tasty August/September 2003, p47

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Reviews for White Bean 'n' Barley Soup (3)

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