Serves: 10 |
Prep Time: 10 minutes |
Cook Time: 40 minutes
Ingredients
- 2 Tbsp Eden Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1/4 cup celery, diced
- 1/2 cup carrots, diced
- 1 medium organic potato, diced
- 2 Tbsp Eden Pearled Barley
- 3 cups water
- 15 ounces Eden Pinto Beans, do not drain
- 15 ounces Eden Black Beans, do not drain
- 15 ounces Eden Kidney Beans, do not drain
- 15 ounces Eden Navy Beans, do not drain
or Eden Cannellini or Eden Great Northern Beans - 15 ounces Eden Aduki Beans, do not drain
or Eden Small Red Beans - 1 cup organic sweet corn, fresh or frozen
- 1 1/2 cups Eden Spaghetti Sauce
or Eden Spaghetti Sauce - No Salt - 1 1/2 Tbsp Eden Shoyu Soy Sauce, or to taste
- 1/2 tsp Eden Dried Oregano
- 1/2 tsp Eden Dried Basil
- 1 1/2 tsp crushed bay leaf
Directions
Heat oil in a pot, and sauté garlic and onion until the onion is translucent. Add water, celery, carrot, potato, and barley. Cover, bring to a boil. Reduce flame to medium-low, and simmer 30 minutes. Add the beans, corn, spaghetti sauce, shoyu, and herbs. Cover, and simmer 10 minutes. Serve. Great the next day. Leftovers may be placed in individual containers and frozen for a quick meal anytime.
Nutritional Information
Per serving - 247 calories, 4 g fat (14% calories from fat), 32 g protein, 43 g carbohydrate, 13 g fiber, 0 mg cholesterol, 269 mg sodium