Hearty Bean and Barley Soup
2018-02-08 19:39:27
Yields 8
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Nutrition Facts
Serving Size
3180g
Yields
8
Amount Per Serving
Calories 1973
Calories from Fat 362
% Daily Value *
Total Fat 41g
64%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 16g
Cholesterol 44mg
15%
Sodium 2767mg
115%
Total Carbohydrates 309g
103%
Dietary Fiber 75g
300%
Sugars 24g
Protein 118g
Vitamin A
952%
Vitamin C
223%
Calcium
139%
Iron
146%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 7 cups fat-free, low-sodium chicken broth
- 1/4 tsp. crushed red pepper
- 6 garlic cloves, crushed
- 2 (4-inch) rosemary sprigs (I just used dried rosemary)
- 1 (19 ounce) can dark red kidney beans, rinsed and drained (I use 2 normal size cans)
- 2 tsp. olive oil
- 1 cup chopped onion
- 1 cup finely chopped carrot
- 1/4 cup chopped celery (I use a whole cup)
- 1 (14-1/2 ounce) can diced tomatoes, undrained
- 1 cup uncooked quick-cooking barley
- 10 cups torn spinach leaves (about 4 ounces) (I used 1/2 bag of spinach)
- 1/4 tsp freshly-ground black pepper
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Instructions
- Bring first 4 ingredients to boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids
- Measure 1 cup beans and mash with a fork in a small bowl. Reserve the remaining whole beans.
- Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes. Add broth
- Mixture, mashed beans, whole beans, tomatoes, and barley. Bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5 minutes or until barley is tender. Sprinkle each serving with cheese.
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