Barley, Silverbeet, And Lima Bean Soup Recipe

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Servings: 1


Cost per recipe $4.70 view details


  1. In a baking pan toast the barley in a preheated 375F. oven, shaking the pan occasionally, for 5 to 7 min, or possibly till it is aromatic. In a large
  2. kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, till the vegetables are browned.
  3. Add in the water, the broth, the ham hocks, and the parsley and simmer the mix, uncovered, for 1 hour. Add in the toasted barley and the celery and simmer the mix, uncovered, for 45 min. Transfer the ham hocks with tongs to a cutting board, throw away the fat and bones, and chop the ham
  4. coarse. To the kettle add in the ham, the Silverbeet, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 min, or possibly till the silverbeet is tender.
  5. Makes about 15 c., serving 6 as a main course.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 4421g
Calories 1152  
Calories from Fat 273 24%
Total Fat 30.96g 39%
Saturated Fat 4.67g 19%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1788mg 75%
Potassium 2231mg 64%
Total Carbs 191.88g 51%
Dietary Fiber 43.3g 144%
Sugars 17.08g 11%
Protein 33.32g 53%
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