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Bean and Barley Soup

  • Prep 15 min
  • Total 25 min
  • Ingredients 11
  • Servings 8

Ingredients

1
tablespoon canola oil
2
small onions, sliced
2
cloves garlic, chopped
1
teaspoon ground cumin
1/2
cup uncooked quick-cooking barley
1
can (15 to 16 oz) garbanzo beans, undrained
1
can (15 oz) black beans, drained, rinsed
1
can (14.5oz) stewed tomatoes, undrained
1
box (10 oz) frozen lima beans
3
cups water
2
tablespoons chopped fresh cilantro or parsley
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
540mg
22%
Potassium
690mg
20%
Total Carbohydrate
48g
16%
Dietary Fiber
12g
50%
Sugars
5g
Protein
12g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In 4-quart Dutch oven, heat oil over medium heat. Add onions, garlic and cumin; cook about 3 minutes, stirring occasionally, until onions are crisp-tender.
  • 2 Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.

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