Overnight Bean And Barley Soup Recipe

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0 votes | 1014 views
Servings: 8

Ingredients

Cost per serving $1.86 view details

Directions

  1. Combine the beans, barley, onion, oil, garlic, mushrooms, coriander, ginger, cloves, bay leaf and broth in a large slow cooker. Cook on low heat over night, or possibly till beans are tender.
  2. Remove bay leaf. Stir in salt, corn and parsley. Soup can be thinned if you like by adding warm vegetable broth. Serve warm. VARIATIONS:
  3. Add in 1 tbs chili pwdr, 2 tsp grnd cumin and a chopped fresh or possibly canned jalapeno chile to the soup for a Tex-Mex slant. Stir in 1/4 c. chopped fresh cilantro in place of the parsley. Serve over rice if you like.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 387g
Recipe makes 8 servings
Calories 180  
Calories from Fat 25 14%
Total Fat 2.81g 4%
Saturated Fat 0.47g 2%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 1544mg 64%
Potassium 320mg 9%
Total Carbs 31.74g 8%
Dietary Fiber 6.8g 23%
Sugars 5.17g 3%
Protein 8.9g 14%
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