Black-Eyed Pea and Barley Soup

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 4%
  • Fat: 1.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 11.5g
  • Carbohydrate: 51.7g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 217mg
  • Calcium: 0.0mg

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

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