FIBER RICH 7 BEAN AND BARLEY SOUP RECIPE - (4.3/5)
Provided by lori17
Number Of Ingredients 15
Steps:
- Cover your bean soup mix with water and soak overnight. In food processor with metal blade, turn on, and add your galic in chute until garlic is minced. Quarter your onion and add to food processor and pulse just till chopped. Add your 1 Tablespoon olive oil to a large soup pot. Add your minced galic and chopped onion. Saute for 2-3 minutes. Add your chopped carrots, and saute for another 2-3 minutes. Add your drained bean mix to pot and add 3 cups water and the 32 oz. box of vegetable broth. Add the ham hocks. Bring to boil, turn heat to low, and simmer for 2 hours. Add your diced potatoes and spices. Remove your ham hocks and let cool. When cool get the "good" ham meat off the bones and cut up and add to your soup. Cook for additional 20 minutes. Correct your spices and add more water if soup gets to thick. Just when done we add canadles (dumplings). Recipe is in description.
WHITE BEAN 'N' BARLEY SOUP
"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
BARLEY AND BEAN SOUP RECIPE
Take 10 minutes to prep this easy Barley and Bean Soup Recipe. Barley and sliced franks make this tomato-based bean soup hearty fare for a cold winter's night.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients in Dutch oven or large deep skillet.
- Bring to boil on medium heat 10 min., stirring occasionally. Cover.
- Simmer on medium-low heat 15 min. or until vegetables are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 8 g
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