You are here

Bean Bag Soup

fatfree.kitchen's picture
Ingredients
  Dried lima beans 1⁄4 Cup (4 tbs)
  Dried lentils 1⁄4 Cup (4 tbs)
  Dried yellow split peas 1⁄4 Cup (4 tbs)
  Dried green split peas 1⁄4 Cup (4 tbs)
  Dried pinto beans 1⁄4 Cup (4 tbs)
  Dried navy beans 1⁄4 Cup (4 tbs)
  Water 8 Cup (128 tbs)
  Pearl barley 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Chili powder 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Low sodium tomatoes 4 Cup (64 tbs), chopped (Fresh Or Frozen, Use With Liquid)
Directions

Rinse the lima beans, lentils, yellow split peas, green split peas, pinto beans, and dried navy beans.
Depending on how much time you have, either cover with cold water and soak overnight; or cover with cold water, bring to a boil, cover tightly, and let sit for 1 hour.
Drain the beans and place in a large, heavy pot with the water.
Bring to a boil, reduce heat, and cook for 2 1/2 hours.
Add the barley, onion, chili powder, black pepper, lemon juice, and canned tomatoes.
Simmer for 30 more minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.307145
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1296 Calories from Fat 39

% Daily Value*

Total Fat 5 g7%

Saturated Fat 0.8 g4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1029.3 mg42.9%

Total Carbohydrates 264 g87.9%

Dietary Fiber 79 g316.1%

Sugars 74.3 g

Protein 75 g149.3%

Vitamin A 129% Vitamin C 328.2%

Calcium 48.2% Iron 89%

*Based on a 2000 Calorie diet

0 Comments

Bean Bag Soup Recipe