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Add a photoServings: 4
Ingredients
- 6 c. Chicken broth or possibly water
- 1/2 c. Pearl barley
- 1 med Boiling potato
- 1 med White turnip
- 1 x Celery rib
- 2 x Carrots - (to 3)
- 6 x Scallions
- 1 can Red kidney beans - (16 ounce) liquid removed, rinsed
- 1 bn Escarole or possibly romaine lettuce Grated Parmesan or possibly pesto topping (optional) Salt to taste Freshly-grnd black pepper to taste
Directions
- Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat. Add in each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4-inch chunks. Dice the celery, peel and slice the carrots into rounds, 3/4-inch thick.
- When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 min.
- Meanwhile thinly slice the scallions, including 4 inches of the green tops. Rinse and coarsely chop the escarole.
- Add in the beans to the soup; season to taste with salt and pepper. Simmer, covered 15 min longer. Add in the escarole and scallions and simmer till wilted, about 2 min.
- Adjust the seasoning and serve very warm with grated Parmesan on the side.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 623g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 14 | 5% |
| Total Fat 1.55g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 967mg | 40% |
| Potassium 1027mg | 29% |
| Total Carbs 51.31g | 14% |
| Dietary Fiber 14.5g | 48% |
| Sugars 5.64g | 4% |
| Protein 14.05g | 22% |
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