Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 * Exported from MasterCook * Easy Bean and Barley Soup Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye Serving Size : 8 Preparation Time :0:00 Categories : America's Best Slow Cooker Rec Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14 oz can beans with tomato sauce 2 medium potatoes -- peeled & finely chopped 1 stalk celery -- finely chopped 1 large onion -- finely chopped 2 leeks (white part only) -- trimmed, well-rinsed, & thinly sliced 2 medium carrots -- diced 6 cups vegetarian beef-flavored stock 1/2 cup pearl or pot barley -- rinsed 1 pinch ground nutmeg In slow cooker, stir together beans, potatoes, celery, onion, leeks, carrots, stock, barley, and nutmeg. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until vegetables are tender and soup is bubbling. Copyright: " 2000, ISBN: 0-7788-0022-9 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 1g Fat (4.8% calories from fat); 5g Protein; 31g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 237mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 793 0 0 26027 0 ____________ FREE Personalized Email at Mail.com Sign up at http://www.mail.com/?sr=signup Quote Link to comment Share on other sites More sharing options...
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