Home > Food, Life, Recipe > White Bean & Barley Soup

White Bean & Barley Soup

White Bean & Barley Soup
Serves 5

4 cups low sodium vegetable broth
2 cups water
1 cup dry barley, washed
1 can white beans (cannellini)
Baby Spinach, a lot (3.5 ounces)
3 Carrots, peeled & cut into rounds (about 1 cup)
2 small tomatoes, seeded & chopped (about 1 cup)
2 cloves garlic, pressed

In large pot (but not the HUGE soup pot) combine 4 cups vegetable broth and 1 cup barley. Let come to a boil and then bring down to a simmer. Set timer for 60 minutes.

You will need to keep a watch on it and add the 2 cups of water as needed since the barley will expand.

At 20 minutes left, add the carrots and garlic. Around the 5 minutes left mark, add the tomatoes and beans. After the sixty minutes is up, test to make sure the barley is tender, and then add in the spinach stir in until wilted.

Season to taste with sea salt, pepper, chili powder, and red pepper flakes… or whatever else you feel like.

Based on my calculations (dependent upon the brand you use and measurements, of course) it is ~205 calories per serving.

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