Bean and Barley Soup

Bean and Barley Soup Recipe
This is an especially nutritious soup because barley adds another source of soluble fiber. This recipe quick-soaks the beans, but you can soak the beans overnight, if you wish. Pureeing some of the beans adds extra body to the soup.

Yield:

4 servings (serving size: 1 1/4 cups soup and 1 1/2 teaspoons cheese)

Recipe from

Nutritional Information

Calories 308
Caloriesfromfat 16 %
Fat 5.4 g
Satfat 1.1 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 14.6 g
Carbohydrate 52.6 g
Fiber 12.5 g
Cholesterol 2 mg
Iron 4.4 mg
Sodium 676 mg
Calcium 154 mg

Ingredients

1 cup dried borlotti or pinto beans
1 tablespoon olive oil
2 cups finely chopped red onion
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup chopped fresh basil
9 cups water
2 cups organic vegetable broth (such as Swanson Certified Organic)
2 bay leaves
1/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
2 tablespoons grated fresh Parmesan cheese

Preparation

Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Wipe pan dry with a paper towel.

Heat oil in pan over medium-high heat. Add onion, parsley, celery, carrot, and basil; cook 3 minutes, stirring frequently. Add beans, 9 cups water, vegetable broth, and bay leaves; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves.

Place 3/4 cup beans and 3/4 cup cooking liquid in a blender; process until smooth. Return pureed bean mixture to pan. Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until barley is done. Ladle soup into individual bowls; sprinkle with cheese.

Note:

Judith Barrett,

January 2006
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