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Kidney Bean and Barley Soup
Serves 6 |
Prep Time 15 minutes |
Cook Time 50 minutes
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/2 cup onion, diced
1 clove garlic, minced
1/2 cup celery, diced
4 cups vegetable stock
15 ounces Eden Organic Kidney Beans, do not drain
15 ounces Eden Organic Chili Beans (seasoned dark red kidney), do not drain
1 tsp dried thyme
or 2 Tbsp. fresh thyme, chopped
1/2 tsp Eden Sea Salt, or to taste
1/2 cup organic partially pearled barley
or whole barley
1/2 cup leeks, finely chopped
1/4 cup organic sweet corn, fresh or frozen
1/8 tsp freshly ground black pepper, or to taste
2 Tbsp fresh parsley, finely chopped
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Directions
Heat oil in a medium soup pot and sauté the onions and garlic for 1 to 3 minutes. Add celery, vegetable stock, kidney beans, chili beans, thyme and sea salt. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 10 to 15 minutes. Remove half and puree in a blender. Add puree back to the pot. Add barley, leek, sweet corn and pepper. Cover and bring to a boil again. Reduce flame and simmer another 20 to 30 minutes until the barley is tender. Adjust seasoning, if desired. Serve hot, garnished with parsley.
Note: If using whole barley, soak overnight or 6 to 8 hours and simmer in the soaking water for about 1 hour or until slightly tender before adding remaining ingredients in the recipe.
Nutritional Info
Per serving:
220 Calories,
3g Fat (12% calories from fat),
12g Protein,
37g Carbohydrate,
12g Fiber,
0mg Cholesterol,
307mg Sodium
Related Recipes
American, Beans, Condiments, Good/High Fiber, Good/High Protein, Low Fat, Macrobiotic, No Sweetener Added, Oils, Soup, Chili & Stews, Vegan
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