Appetizers / Soups / Salads

17 Bean and Barley Soup is for Soup.

17 Bean and Barley Soup takes several minutes to prepare.

17 Bean and Barley Soup takes several minutes to cook.

17 Bean and Barley Soup makes 14 servings.

The ingredients for 17 Bean and Barley Soup are:

1 bag T.J. bean & barley soup mix
1 32 oz chicken broth
1 32 oz vegetable broth
1 cup chopped onion
2 cup chopped celery
1 cup chopped carrots
1 tsp dried basil
1 clove garlic, crushed
2 tbsp olive oil
1 bay leaf
1/2 tsp italian seasoning
1 can diced tomatoes
1 small bag frozen chopped spinach
salt & pepper to taste

Here is how you make 17 Bean and Barley Soup:

Soak beans overnight in a large pot of water, then rinse and drain. Pour vegetable broth into pot with the beans. In a seperate pan, cook onions, celery, carrots, basil and garlic in olive oil until soft. Combine this mixture and remaining ingredients into the bean pot and cover with chicken stock. Simmer covered for about 1 hour to desired tenderness. Be sure to occasionally check liquid level and add extra broth or water if necessary. Add spinach and simmer a few more minutes. Salt & pepper to taste. Number of Servings: 14Recipe submitted by SparkPeople user REDWNGS19.

The nutritional information for 17 Bean and Barley Soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 240.7

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 613.3 mg
• Total Carbs: 45.6 g
• Dietary Fiber: 14.2 g
• Protein: 14.4 g