Bean and Barley Soup Recipe

Bean and Barley Soup Recipe

6 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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