Hearty Bean and Barley Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
7 cups fat free, less-sodium chicken broth |
1/4 teaspoon crushed red pepper |
6 garlic cloves, crushed |
2 (4-inch) rosemary sprigs |
1 (19-ounce) can dark red kidney beans, rinsed and drained |
2 teaspoons olive oil |
1 cup chopped onion |
1 cup finely chopped carrot |
1/4 cup chopped celery |
1 (14 1/2-ounce) can diced tomatoes, undrained |
1 cup uncooked quick-cooking barley |
10 cup torn spinach leaves (about 4 ounces) |
1/4 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. 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.
2. Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans.
3. 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.
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