Appetizers / Soups / Salads

Vegetable, bean and barley soup is for Soup.

Vegetable, bean and barley soup takes 10 minutes to prepare.

Vegetable, bean and barley soup takes 120 minutes to cook.

Vegetable, bean and barley soup makes 10 servings.

The ingredients for Vegetable, bean and barley soup are:

2 x 400g tins italian tomatoes
3 x medium zucchinis, cut into large pieces
1 x large onion, peeled and quartered
6 x cloves garlic, peeled
1/2 bunch watercress
2 x medium carrots unpeeled, but into large pieces
1 x red and 1 x green capsicum, seeded, cut into large pieces
200g green beans, topped and tailed, cut into large pieces
1/4 large white cabbage, cut into chunks
1 -2 x chipotle chilis, tinned
juice and zest of 1 large lemon
1 c dried garbanzo beans, soaked
1 c dried lima beans, soaked
2 c barley, pearled or unpearled
1 1/2 c whole lentils, any kind, washed
vegeta (lower salt variety, if possible) to taste (approx 4 tsp)

Here is how you make Vegetable, bean and barley soup:

Coursely cut up all fresh vegetables and throw into big put. Chuck in the two tins of tomatoes, 1 or more chilis to taste, and water. Bring to boil, then simmer until tender. Puree to taste.Add lemon juice and zest, vegeta, beans (washed and presoaked), lentils and barley. Continue to simmer, adding more water if necessary. Adjust seasoning, serve when beans and barley are cooked.Serving Size: makes approximately 10 x 2 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user PITZEL2.

The nutritional information for Vegetable, bean and barley soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 243.4

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 534.1 mg
• Total Carbs: 49.4 g
• Dietary Fiber: 12.5 g
• Protein: 11.5 g

The dietary needs meet for Vegetable, bean and barley soup is Vegan