Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Judith Barrett
Recipe by Cooking Light January 2006

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

308 calories; calories from fat 16%; fat 5.4g; saturated fat 1.1g; mono fat 2.9g; poly fat 0.8g; protein 14.6g; carbohydrates 52.6g; fiber 12.5g; cholesterol 2mg; iron 4.4mg; sodium 676mg; calcium 154mg.
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