Labadie Recipe Database

Name Hearty Bean and Barley Soup Number of People 8 List of Ingredients 8 cups fat-free, less-sodium chicken broth 1/4 tsp. crushed red pepper 6 garlic cloves, crushed 2 (4-inch) rosemary sprigs 2 (19 oz.) cans dark red kidney beans, rinsed and drained 2 tsp. olive oil 1 cup chopped onion 1 cup finely chopped carrot 1/4 cups chopped celery 14 oz. can diced tomatoes, undrained 1 cup uncooked quick-cooking barley 10 cups torn spinach leaves (about 4 oz.) 1/4 tsp. freshly ground black pepper 1/2 cup (2 oz.) grated fresh Parmesan cheese Description 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. 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.  Time 40 minutes Difficulty (1-5) 1 Notes Per serving about 1 cup soup and 1 T. cheese:  208 calories, 3.4 g fat, 11.4 g protain, 34 g carbohydrates, 8 g fiber, 5 mg. cholesterol, 2.3 mg iron, 615 mg sodium, 156 mg calcium Image