Friday, September 16, 2011

Bean & Barley Soup

Hi there! Fall time!!!! Woot woo!! :) Check out my new pretties for the fall.

Thanks Pier 1 !!! :) 

So, what do you make in the fall? SOUP soup SOUP soup!!

First soup on the menu for me? Bean & Barley Soup. Something different. 

Bean & Barley Soup
  • 7 cups fat free, less-sodium chicken broth
  • 1/4 teaspoon crushed red pepper
  • 6 garlic cloves, crushed
  • 2 (4-inch) rosemary sprigs
  • 1 (19-ounce) can dark red kidney beans, 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 cup torn spinach leaves (about 4 ounces)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese


  • 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.
  • Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans.
  • 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.
Note: To ensure rich flavor, add garlic and herbs to canned broth for a homemade taste. Mashing a portion of the beans gives the soup extra body. 
 This soup was hearty and yummy! Just be careful. Can't say I eat a lot of barley in life. Didn't know how much fiber it had in it....  that's all I'll say. 

No comments:

Post a Comment