Appetizers / Soups / Salads

Bean and Barley Soup is for Soup.

Bean and Barley Soup takes 20 minutes to prepare.

Bean and Barley Soup takes 90 minutes to cook.

Bean and Barley Soup makes 8 servings.

The ingredients for Bean and Barley Soup are:

2 tbsp Canola Oil 1 large Onions, raw 3 carrot (7-1/2") Carrots, raw 6 clove Garlic 8 cup (8 fl oz) Chicken Broth or Bouillon 900 gram(s) Hannaford Eastern Russet Premium Potatoes, (med potato) 1 tsp Thyme, fresh 1 tbsp Rosemary 10 grams Bay Leaf 0.66 cup Barley, Quaker Quick (by MOHMAMA3) 4 cup, chopped Kale 1.25 cup Cannellini Beans White Kidney Beans Bushs 2 cup Peas, frozen

Here is how you make Bean and Barley Soup:

? Heat oil in a large stockpot on high heat and add onion, parsnips, and carrots, and cook until lightly browned and softened, about 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds more. ? Add broth, and then potatoes, uncooked barley, and herbs and bay leaf and bring to a boil. Reduce heat, and simmer for about 50 minutes, or until barley is tender. ? Remove and discard bay leaf and rosemary stems. ? With an immersion blender, pulse soup about 10 times, or until desired consistency is achieved. ? Alternatively, remove about 2 cups of the solids and liquid and puree them in a blender. Add pureed mixture back into the pot. ? Add drained beans, kale and peas, and simmer for another 10 minutes, or until peas are tender. ? Add salt and pepper to taste. Serving Size: 8 2-cup servicesNumber of Servings: 8Recipe submitted by SparkPeople user AMKOSS7.

The nutritional information for Bean and Barley Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 276.0

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,643.1 mg
• Total Carbs: 50.9 g
• Dietary Fiber: 9.0 g
• Protein: 11.0 g