Appetizers / Soups / Salads

13-Bean Soup w/Barley and Quinoa takes 30 minutes to prepare.

13-Bean Soup w/Barley and Quinoa takes 400 minutes to cook.

13-Bean Soup w/Barley and Quinoa makes 12 servings.

The ingredients for 13-Bean Soup w/Barley and Quinoa are:

Bacon grease from 1 serving cooked low sodium bacon (2 slices)
1 - 14.5oz can of Tomatoes, diced, fire-roasted w/seasonings
1 cup, chopped onions, raw
1.5 tsp garlic
1 cup vegetable broth
4 cups (8 fl oz) water (to soak) & 2 cups to cook
1/2 cup barley, pearled, raw
1/4 cup whole grain quinoa
13-Bean soup mix (12.5 oz box) (Bean Cuisine)

Here is how you make 13-Bean Soup w/Barley and Quinoa:

Rinse & soak beans overnight in 4 cups water. Next morning, cook the bacon in separate skillet & use the bacon grease to saute onions & garlic a few minutes until soft (reserve bacon for another time). Then add can of tomatoes & seasonings of choice to the onions/garlic. Rinse & drain the pre-soaked mixed beans & place in crockpot with at least 2 cups of water & vegetable broth. Add the onions, garlic, seasonings & tomatoes to the beans & set temperature of crockpot on high for first hour. Then lower the temperature to medium for 3 or 4 hours. At this point, add barley & quinoa to the beans and cook on low another hour or more until done. Add more water or broth if mixture is too thick. Serving Size:?12 (1 cup) servings

The nutritional information for 13-Bean Soup w/Barley and Quinoa is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 165.1

• Total Fat: 0.8 g
• Cholesterol: 0.8 mg
• Sodium: 177.0 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 7.1 g
• Protein: 8.1 g