Bean and Barley Vegetable Soup Recipe

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Ingredients:

Serving

1 cup dried white bean
6 cups water
1 (14 oz) can diced tomatoes , with their juice
3 garlic cloves, peeled and smashed
2 celery ribs, diced
2 medium carrots, diced
1/2 sweet onion, diced
1/2 cup pearl barley
1 bay leaf
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1 tsp kosher salt
fresh ground black pepper
1 (5 oz) bag baby spinach
1 cup grated parmesan cheese
1 tbsp balsamic vinegar

Directions:

Combine beans, water, tomatoes, garlic, celery, carrots, onion, barley, bay leaf, oregano, thyme, basil, salt and pepper in slow cooker. Cook on low for 8 hours.
Add spinach, parmesan and balsamic vinegar. Stir well, adjust seasoning and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	133.1 Kcal (557 kJ)
Calories from fat	24.79 Kcal
		% Daily Value*
Total Fat	2.75g	4%
Cholesterol	7.33mg	2%
Sodium	329.21mg	14%
Potassium	449.41mg	10%
Total Carbs	19.24g	6%
Sugars	2.19g	9%
Dietary Fiber	4.64g	19%
Protein	8.46g	17%
Vitamin C	2.9mg	5%
Vitamin A	0.1mg	3%
Iron	2.3mg	13%
Calcium	164.7mg	16%

Amount Per 100 g
Calories	68.84 Kcal (288 kJ)
Calories from fat	12.82 Kcal
		% Daily Value*
Total Fat	1.42g	4%
Cholesterol	3.79mg	2%
Sodium	170.27mg	14%
Potassium	232.44mg	10%
Total Carbs	9.95g	6%
Sugars	1.13g	9%
Dietary Fiber	2.4g	19%
Protein	4.38g	17%
Vitamin C	1.5mg	5%
Vitamin A	0.1mg	3%
Iron	1.2mg	13%
Calcium	85.2mg	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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.1

Points
3

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

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