≡ Menu

Bean & Barley Chowder

Barley is delicious, not to mention an excellent source of soluble fiber, which reduces blood cholesterol levels. The longer you cook this thick and hearty soup, the creamier and richer tasting it becomes.

Ingredients

Makes about 2 quarts

8 cups water or vegetable stock
1 cup dry baby lima beans, soaked overnight and drained
1 cup chopped onions
1 cup chopped carrots
1 celery stalk, finely chopped
1/2 cup dry pearl barley
1 tablespoon crushed garlic
1 teaspoon dried thyme
salt
black pepper

Directions

Place water or stock and beans in a large soup pot and bring to a boil. Add remaining ingredients, except salt and black pepper. Return to a boil, reduce heat to medium, cover, and simmer until barley and beans are tender and broth is creamy, about 1 1/2 to 2 hours. Season with salt and black pepper to taste. Serve hot.

Per serving (1 cup): 133 calories; 0.5 g fat; 0.1 g saturated fat; 3.2% calories from fat; 0 mg cholesterol; 6.2 g protein; 27 g carbohydrates; 2 g sugar; 7.1 g fiber; 169 mg sodium; 34 mg calcium; 2 mg iron; 2.1 mg vitamin C; 1244 mcg beta-carotene; 0.3 mg vitamin E

Recipe from Breaking the Food Seduction by Neal Barnard, M.D.; recipe by Jo Stepaniak.

Commenting Policy STOP & READ: I appreciate and read all comments, even though I do not always have the time to respond to each one. Your comments are extremely important to me, so keep them coming. Please, do not use just keywords in “Name” field; you MUST leave a real name, if you want to see your comment approved. Thinking of dropping your link spam? Save the effort: your comment will NEVER show up on this blog.
Your email address will not be published.

{ 0 comments… add one }

Leave a Comment

CommentLuv badge