Appetizers / Soups / Salads

Barley Soup with Kale and Navy Beans is for Soup.

Barley Soup with Kale and Navy Beans takes several minutes to prepare.

Barley Soup with Kale and Navy Beans takes several minutes to cook.

Barley Soup with Kale and Navy Beans makes 7 servings.

The ingredients for Barley Soup with Kale and Navy Beans are:

1 cup barley, rinsed
2 Tbls olive oil
1 large onion, diced
1 med carrot, diced
2 stalks celery, diced
3 cloves garlic, minced
1 cup dried navy beans, quick cooked in a pressure cooker
1 can (15oz) diced tomatoes, with liquid
1 bunch Kale
1/2 cup fresh basil of parsley, chopped
1/4 cup parmesan cheese
salt and pepper to taste

Here is how you make Barley Soup with Kale and Navy Beans:

Serves 6-8Set the barley in a glass bowl and add enough cold water to cover.Heat 1 tablespoon of olive oil in large heavy pot over med-high heat. Add onion, carrot and celery. Cook until onion begins to brown. Add garlic, cook 2 minutes more.Stir in the navy beans and barley. Add 8 cups of water. Bring to a boil and simmer for 10 minutes.Clean and finely chop the kale - discarding the hard stems.Add kale to soup and simmer another 10-20 minutes or until the beans and barley are tender. Add the remaining oil, basil, cheese and salt and pepper. Number of Servings: 7Recipe submitted by SparkPeople user LIBERTYM.

The nutritional information for Barley Soup with Kale and Navy Beans is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 243.1

• Total Fat: 5.9 g
• Cholesterol: 2.8 mg
• Sodium: 596.8 mg
• Total Carbs: 41.5 g
• Dietary Fiber: 9.5 g
• Protein: 9.0 g

The dietary needs meet for Barley Soup with Kale and Navy Beans is Vegetarian