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Bean And Barley Soup

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Ingredients
  Medium pearl barley 1 1⁄2 Ounce, uncooked
  Instant vegetable broth and seasoning mix 3 Ounce (3 packets)
  Canned pinto beans/Pink beans 8 Ounce, drained, rinsed
  Canned diced tomatoes 1⁄2 Cup (8 tbs), seeded and chopped
  Garlic 1 Clove (5 gm), minced
  Chopped fresh parsley 1 Tablespoon
  White pepper 1⁄8 Teaspoon
  Thyme leaves 1⁄8 Teaspoon
Directions

1. In 3-quart microwavable casserole combine 1 quart water, the barley, and broth mix. Cover and microwave on High (100%) for 10 minutes, rotating casserole 1/2 turn halfway through cooking.
2. Add beans, onion, celery, carrot, tomatoes with reserved liquid, and garlic and stir to combine. Cover and microwave on High for 15 minutes, rotating casserole 1/2 turn halfway through cooking. Let soup stand 3 to 5 minutes, until barley is tender.
3. Stir in remaining ingredients.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Barley
Interest: 
Everyday, Healthy

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4.15
Average: 4.2 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 576 Calories from Fat 69

% Daily Value*

Total Fat 7 g10.9%

Saturated Fat 0.18 g0.92%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5251 mg218.8%

Total Carbohydrates 116 g38.8%

Dietary Fiber 21 g83.9%

Sugars 12.7 g

Protein 17 g33.3%

Vitamin A 79% Vitamin C 56.3%

Calcium 18.3% Iron 30.3%

*Based on a 2000 Calorie diet

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Bean And Barley Soup Recipe