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By JP

Bean and Barley Soup

Name: Bean and Barley Soup
Ingredients: 1 tablespoon extra virgin olive oil; 2 carrots, (peeled and chopped); 1 celery stalk, (chopped); 1 onion, (chopped); 4 cups fat-free beef broth; 1 (15.5 ounce) can garbanzo beans, drained; 1 (15.5 ounce) can kidney beans, drained; 1 (14.5 ounce) can Italian-style tomatoes (tomatoes with basil, oregano, etc.); 1/2 cup quick pearled barley; 2 tablespoons grated Parmesan cheese; 1/2 teaspoon chili powder; 1/4 teaspoon cumin; 1 cup baby arugula or baby spinach

4 steps

One serving is 5 green, 2 blue, and 1 purple point.

Updated at: Thu, 17 Aug 2023 12:44:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1427.6 kcal (71%)

Total Fat29.8 g (43%)

Carbs222.7 g (86%)

Sugars44.8 g (50%)

Protein70.6 g (141%)

Sodium3625.1 mg (181%)

Fiber56 g (200%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tablespoonextra virgin olive oil

4 cupsfat-free beef broth

1 x 15.5 ouncecan garbanzo beans

drained

1 x 15.5 ouncecan kidney beans

drained

1 x 14.5 ouncecan Italian-style tomatoes

tomatoes with basil oregano, etc

½ cuppearled barley

quick

2 tablespoonsgrated parmesan cheese

½ teaspoonchili powder

¼ teaspooncumin

1 cupbaby arugula

or baby spinach

Instructions

Step 1

Heat oil in a large stockpot over medium heat. Add carrots, celery, and onion. Cook 5-6 minutes, or until the vegetables are crispy tender.

Step 2

Stir in broth, garbanzo beans, kidney beans, tomatoes, barley, Parmesan cheese, chili powder, and cumin. Bring to a boil. Reduce heat to low, cover and cook 10 minutes.

Step 3

Stir in arugula or spinach and cook an additional 2-3 minutes, or until the greens are wilted.

Step 4

Remove from heat and let stand 5 minutes before serving.

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