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Hearty Bean-And-Barley Soup

southern.chef's picture
Ingredients
  Great northern dried beans 2 Pound
  Water 2 Quart
  Barley 1 Cup (16 tbs) (Fine)
  Ham hock 1
  Coarsely chopped ham 2 Cup (32 tbs)
  Ground beef 1 Pound, cooked, drained
  Onion 1 Large, chopped
  Garlic 8 Clove (40 gm), chopped
  Carrots 6 , sliced
  Canned consomme 42 Ounce
  Salt 1 1⁄2 Teaspoon
  Pepper 1 Teaspoon
  Worcestershire sauce 1⁄4 Cup (4 tbs)
  Hot sauce 1⁄2 Teaspoon
  Fresh jalapeno pepper 2 , split and seeded
Directions

Sort and wash beans, place in a large Dutch oven.
Cover with water 2 inches above beans, let soak overnight.
Drain.
Add 2 quarts water, bring to a boil.
Add remaining ingredients, cover, reduce heat, and simmer 2 1/2 hours, stirring occasionally.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
12

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 711 Calories from Fat 257

% Daily Value*

Total Fat 29 g44.1%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 90.9 mg30.3%

Sodium 1119.9 mg46.7%

Total Carbohydrates 69 g22.9%

Dietary Fiber 18.7 g74.7%

Sugars 5.7 g

Protein 48 g95.1%

Vitamin A 102.5% Vitamin C 18.8%

Calcium 17.9% Iron 33.3%

*Based on a 2000 Calorie diet

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Hearty Bean-And-Barley Soup Recipe