Black-Eyed Pea and Barley Soup

Recipe from

Oxmoor House

Nutritional Information

Calories 273
Caloriesfromfat 4 %
Fat 1.1 g
Satfat 0.3 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 11.5 g
Carbohydrate 51.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 217 mg
Calcium 0.0 mg

Ingredients

1 cup medium barley, uncooked
1 cup chopped onion
1 cup chopped sweet red pepper
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground cloves
5 (14 1/4-ounce) cans no-salt-added beef broth
1 (1-pound) package frozen black-eyed peas

Preparation

Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note