Directions:
- Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Wipe pan dry with a paper towel.
- Heat oil in pan over medium-high heat. Add onion, parsley, celery, carrot, and basil; cook 3 minutes, stirring frequently. Add beans, 9 cups water, vegetable broth, and bay leaves; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves.
- Place 3/4 cup beans and 3/4 cup cooking liquid in a blender; process until smooth. Return pureed bean mixture to pan. Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until barley is done. Ladle soup into individual bowls; sprinkle with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.81 Kcal (2021 kJ) | ||
| Calories from fat | 64.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 11% | |
|---|---|---|---|
| Cholesterol | 3.43mg | 1% | |
| Sodium | 1023.31mg | 43% | |
| Potassium | 562.75mg | 12% | |
| Total Carbs | 35.13g | 12% | |
| Sugars | 7.05g | 28% | |
| Dietary Fiber | 6.74g | 27% | |
| Protein | 6.9g | 14% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 160.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 55.82 Kcal (234 kJ) | ||
| Calories from fat | 7.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 11% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 1% | |
| Sodium | 118.31mg | 43% | |
| Potassium | 65.06mg | 12% | |
| Total Carbs | 4.06g | 12% | |
| Sugars | 0.81g | 28% | |
| Dietary Fiber | 0.78g | 27% | |
| Protein | 0.8g | 14% | |
| Vitamin C | 3.5mg | 51% | |
| Iron | 0.3mg | 16% | |
| Calcium | 18.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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