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 Kidney Beans, do not drain
• 15 ounces Eden 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 Eden Pearled Barley
or whole barley
• 1/2 cup leeks, finely chopped
• 1/4 cup organic sweet corn, fresh or frozen
• 1/8 tsp Eden Black Pepper, or to taste
• 2 Tbsp fresh parsley, finely chopped
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 Information
Per serving: 217 calories, 3g fat (13% calories from fat), 10g protein, 36g carbohydrate, 11g fiber, 0mg cholesterol, 296mg sodium