Hearty Bean and Barley Soup

Name: Hearty Bean and Barley Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 411 grams diced tomatoes, undrained; 237 milliliters finely chopped carrot; 59 milliliters chopped celery; 0 teaspoons crushed red pepper; 6 garlic cloves, crushed; 2 liters fat free, less-sodium chicken broth; 2 teaspoons olive oil; 237 milliliters chopped onion; 57 grams 1/2 cup grated fresh Parmesan cheese; 237 milliliters uncooked quick-cooking barley; 539 grams dark red kidney beans, rinsed and drained; 2 sprigs (4-inch) rosemary; 113 grams 10 cup torn spinach leaves (about

Hearty Bean and Barley Soup might be just the main course you are searching for. This recipe serves 8. One serving contains 282 calories, 17g of protein, and 5g of fat. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up pepper, kidney beans, pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes.

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Dutch Oven

Drain through a sieve into a large bowl; discard solids.

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Sieve

Bowl

Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans.

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Beans

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Bowl

Heat oil in pan over medium heat.

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Cooking Oil

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Frying Pan

Add onions, carrot, and celery; cook 4 minutes.

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Carrot

Celery

Onion

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.

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Black Pepper