Bean Soup
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Nutrition balance score
Great
Glycemic Index
45
Low
Nutrition per serving
Calories1496.7 kcal (75%)
Total Fat3.5 g (5%)
Carbs299.7 g (115%)
Sugars25.7 g (29%)
Protein77 g (154%)
Sodium14075.1 mg (704%)
Fiber66.5 g (238%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Place barley and half of the peas in a mesh bag.
Step 2
Place mesh bag and the rest of the beans in a 4 qt pot
Step 3
Fill half the pot with water and soak for 2 hours
Step 4
Pour off water and fill again half the pot with water
Step 5
Bring to a boil and cook and low flame for 2.5-3 hours, stirring in between
Step 6
In 8 qt pot sauté onion for 20 minutes
Step 7
Add garlic, sauté another 10 minutes
Step 8
Add beans with water it cooker in.
Step 9
Add cubed potatoes
Step 10
Fill pot with water- until 3/4 full
Step 11
Bring to a boil, cook for 1 hour
Step 12
Remove mesh bag and blend soup
Step 13
Pour content of mesh bag into the soup
Step 14
Add shredded carrot, salt and pepper
Step 15
Cook for an additional hour.
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