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Hearty Bean and Barley Soup




Source of Recipe


Cooking Light-10/01






List of Ingredients



• 7 cups fat-free, less-sodium chicken broth
  
• 1/4 teaspoon crushed red pepper
  
• 6 cloves garlic, crushed
  
• 2 (4-inch) rosemary sprigs
  
• 1 (19-ounce) can dark red kindey beas, rinsed and drained
  
• 2 teaspoons olive oil
  
• 1 cup chopped onion
  
• 1 cup finely chopped carrot
  
• 1/4 cup chopped celery
  
• 1 (14 1/2-ounce) can diced tomatoes, undrained
  
• 1 cup uncooked quick cooking barley
  
• 10 cups torn spinach leaves (about 4 ounces)
  
• 1/4 teaspoon freshly ground black pepper
  
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
  






Instructions



1. Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids.
   
2. Measure 1 cup beans and mash with a fork in a small bowl. Reserve the remaining whole beans.
   
   
3. Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes. Add broth mixture, mashed beans, whole beans, tomatoes, and barley; bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5 minutes or until barley is tender. Sprinkle each serving with cheese.
   
   
4. Yield: 8 servings (serving size: 1 cup soup and 1 tablespoon cheese). 208 cal, 3.4g fat, 11.4g pro, 34g carb, 8g fiber, 5mg chol, 2.3mg iron, 515mg sod, 156mg calc.