Betty Crocker's Heart Healthy Cookbook shares a recipe! Barley provides a simple addition to a no-fuss bean soup that's ready in 25 minutes.
Bean and Barley Soup
- Prep Time 10 min
- Total 35 min
- Servings 5
- Ingredients 11
Ingredients
- 1 tablespoon canola or soybean oil
- 2 small onions, sliced
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1/2 cup uncooked quick-cooking barley
- 1 can (15 ounces) Progresso™ garbanzo beans, undrained
- 1 can (15 ounces) Progresso™ black beans, rinsed and drained
- 1 can (14 1/2 ounces) stewed tomatoes, undrained
- 1 box (9 ounces) frozen baby lima beans
- 3 cups water
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
-
Step1Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
-
Step2Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.
Nutrition
460
Calories
6g
Total Fat
22g
Protein
81g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 940mg
- 39%
- Potassium
- 1060mg
- 30%
- Total Carbohydrate
- 81g
- 27%
- Dietary Fiber
- 18g
- 73%
- Sugars
- 9g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 20%
- 20%
- Calcium
- 15%
- 15%
- Iron
- 35%
- 35%
Exchanges:
5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
5 1/2Tips from the Betty Crocker Kitchens
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