Black-Eyed Pea and Barley Soup

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Yield
6 (2-cup) servings.
January 1996
RECIPE BY Oxmoor House

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

Nutritional Information

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

How to Make It

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

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