Diabetic Recipes (Home) |
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Bean and Barley Soup Recipe |
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Bean and Barley Soup Recipe6 servings A soup that can be easily increased to serve a crod; make it a day ahead of time for best flavor.
Ingredients: 1/4 cup each: chopped onion, red bell pepper 2 teaspoons minced garlic 2 tablespoons olive oil 1 tablespoon flour 1 1/2 teaspoons dried Italian seasoning 7 cups low-sodium vegetable broth 2 cans cannellini or Great Northern beans, rinsed, drained 2 tablespoons reduced-sodium tomato paste 1/2 cup quick-cooking barley 1 cup each: cubed unpeeled Idaho potato, sliced carrots, packed baby spinach leaves Salt and pepper, to taste |
Method: Saute onion, bell pepper, and garlic in oil in Dutch oven 5 minutes. Add flour and Italian seasoning: cook 1 to 2 minutes longer. Add remaining ingredients, except spinach, salt and pepper, heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding spinach during last 5 minutes of cooking time. Season to taste with salt and pepper.
Per Serving: Calories: 297 % of calories from fat: 17 Fat (gm): 5.6 Saturated fat (gm): 0.7 Cholesterol (gm): 0 Sodium (mg): 325 Protein (gm): 10 Carbohydrate (gm): 52.1 |
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