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id 487
Name Hearty Bean and Barley Soup
Main Dish Category Soups and Stews
Secondary Dish Category Soups and Stews,
Main Ingredient Chicken Broth
Other Ingredient Barley
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
Cooking Type StoveTop
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
Origin Cooking Light
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