Bean & Barley Soup Recipe
Recipe By EatingWell
This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along with the broth in step 2.
5
27 Rating -
Rate
Vegdiet
45minstotal
45m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Bean & Barley Soup Recipe
- 1 teaspoon Extra virgin olive oil
- 1/4 Large onion chopped
- 1/4 Medium fennel bulb, cored and chopped
- 1.25 Cloves Garlic, Minced
- 1/4 teaspoon Dried Basil
- 1/4 can Cannellini or other white beans, rinsed
- 3.50 ounce 1 can fire roasted diced tomatoes
- 1.50 cup Low Sodium Vegetable Broth
- 0.19 cup Quick cooking barley
- 1/4 Package baby spinach
- 0.06 cup Grated Parmesan Cheese
Nutrition
value
value
728
calories per serving
24 g Fat69 g Protein62 g Carbs34 g FiberOther
Current Totals
- Fat24g
- Protein69g
- Carbs62g
- Fiber34g
MacroNutrients
- Carbs62g
- Protein69g
- Fiber34g
Fats
- Fat24g
Vitamins & Minerals
- Calcium853mg
- Iron14mg
- Vitamin A1193mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B316mg
- Vitamin B6< 1mg
- Vitamin B968mcg
- Vitamin B12< 1mcg
- Vitamin C50mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium339mg
- Manganese7mg
- Phosphorus745mg
- Selenium56mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell