lowfat barley soup

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xpost mc/veg -- For a heaty appetizer

 

 

* Exported from MasterCook *

 

Barley Bean Soup

 

Recipe By :Prevention

Serving Size : 10 Preparation Time :0:15

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

3 celery ribs -- diced

3 carrots -- diced

1 1/2 cups chopped onions

2 1/4 quarts low-sodium vegetable stock

3/4 cup medium pearled barley

3 garlic cloves -- minced

1 tablespoon low-sodium soy sauce

1/4 teaspoon hot pepper sauce

1 19-oz can cannellini beans -- rinsed and drained

 

In a 4-quart saucepan over medium heat, warm the oil. Add the celery, carrots

and onions. Cook, stirring frequently, for 6 to 7 minutes, or until tender.

 

Add the stock, barley, garlic, soy sauce and hot-pepper sauce; bring to a boil.

Reduce the heat to low; cover and simmer for 50 minutes to 1 hour, or until the

barley is just tender.

 

Stir in the beans; simmer for 5 to 10 minutes, or until heated through.

 

Source:

" Rodale "

S(Filename):

" http://www.healthyideas.com/holiday/recipes/hanukkah/barley_soup.html "

T(Cooking):

" 1:10 "

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Per Serving (excluding unknown items): 284 Calories; 3g Fat (9.1% calories from

fat); 18g Protein; 49g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 143mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 2151 0 0 0 0

 

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