Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Red Bean and Barley Soup Recipe
    Lost? Site Map

    Red Bean and Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    ratherbeswimmin''s Note:

    In 'Saved by Soup' by Judith Barrett

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan, combine the barley with water to cover; place over med-high heat.
    2. 2
      When the water boils, decrease heat to low and simmer for 5 minutes.
    3. 3
      Drain barley, rinse, and drain again; set aside.
    4. 4
      Heat the oil in a 4-quart saucepan over med-high heat.
    5. 5
      Add in onion; cook/stir until begins to soften, 2-3 minutes.
    6. 6
      Stir in the beans and broth; bring to a boil.
    7. 7
      Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
    8. 8
      Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
    9. 9
      Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
    10. 10
      Return the beans to the saucepan with the liquid and stir well to blend.
    11. 11
      Add in the barley and place over med-high heat.
    12. 12
      When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
    13. 13
      Stir in the parsley; season with salt to taste, and serve.
    14. 14
      *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Red Bean and Barley Soup

    Serving Size: 1 (159 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 231.2
     
    Calories from Fat 21
    10%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 6.0 mg
    0%
    Total Carbohydrate 42.0 g
    14%
    Dietary Fiber 10.5 g
    42%
    Sugars 1.3 g
    5%
    Protein 12.2 g
    24%

    The following items or measurements are not included:

    low-fat chicken broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites