Rating: 4.5 stars
21 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 14

This satisfying bean and barley soup features a delicious and iron-packed combination of red kidney beans and spinach. It's also high in fiber and calcium.

Recipe by Cooking Light October 2001

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: about 1 cup soup and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids.

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  • Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans.

  • Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes. Add broth mixture, mashed beans, whole beans, tomatoes, and barley; bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5 minutes or until barley is tender. Sprinkle each serving with cheese.

Chef's Notes

To ensure rich flavor, add garlic and herbs to canned broth for a homemade taste. Mashing a portion of the beans gives the soup extra body.

Nutrition Facts

208 calories; calories from fat 15%; fat 3.4g; saturated fat 1.4g; mono fat 1.4g; poly fat 0.4g; protein 11.4g; carbohydrates 34g; fiber 8g; cholesterol 5mg; iron 2.3mg; sodium 615mg; calcium 156mg.
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