Garden Cuisine - Barley, Tomato, and Bean Soup

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Barley, Tomato, and Bean Soup

 

Recipe By :Paul Wenner

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup pearl barley

2 15 oz cans Swanson's Vegetable Broth

1 onion -- chopped

1 stalk celery -- thinly sliced, including top

1 carrot -- diced

1 bay leaf

2 15 oz cans cannellini beans -- rinsed and drained

2 tomatoes -- chopped

1 teaspoon dried thyme (use 2 teaspoons if fresh)

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Combine the barley, broth, onion, celery, carrot, and bay leaf in a large pot.

Simmer until the barley is tender, about 25 minutes. Add the remaining

ingredients and simmer an additional 20 minutes.

 

Description:

" This is a perfect, hearty, cold-day soup. "

Source:

" Garden Cuisine "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 393 Calories; 1g Fat (2.5% calories from

fat); 26g Protein; 73g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 162mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

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