Soup

17 bean and barley soup is for Soup.

17 bean and barley soup takes 45 minutes to prepare.

17 bean and barley soup takes 720 minutes to cook.

17 bean and barley soup makes 10 servings.

The ingredients for 17 bean and barley soup are:

For at least a 5 quart crock pot.
1/2 package 17 bean and barley soup mix pre-soaked;
1 cup V8 low sodium vegetable juice;
Amy's Organics Light in Sodium Chunky Tomato Bisque 1 cup;
1 medium onion chopped;
1 non-green bell pepper chopped;
2 stalks celery chopped;
6 large mushrooms chopped;
20 medium baby raw carrots;
3 cups fresh spinach; chopped;
low sodium, low fat, chicken sausage 3 links (2-3 oz per link);
14.5 oz can diced tomatoes, no salt added;
2 cups low sodium vegetable broth;
2 tsp sodium free chicken bouillon granules;
2 cups water;
3 tsp basil;
2 tsp cilantro;
2 bay leaves;
1 1/2 tsp oregano;
black pepper.

Here is how you make 17 bean and barley soup:

Add pre-soaked beans to crock pot. Add vegetable juice and soup. Add onion, bell pepper, celery, mushrooms, carrots, and diced tomatoes. Cut sausage into fourths and slice. Add to crock pot. Add broth, bouillon granules, water, and spices. Stir and turn to low. Cook 10 to 12 hours. During last 1/2 hour add spinach and cook until wilted. For at least a 5 quart crock pot. Serving Size:?approx. 10 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user CHANTELLE41.

The nutritional information for 17 bean and barley soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 242.3

• Total Fat: 3.0 g
• Cholesterol: 16.0 mg
• Sodium: 226.3 mg
• Total Carbs: 39.8 g
• Dietary Fiber: 11.9 g
• Protein: 14.5 g