Minestrone Soup with Black Beans & Barley
A yummy vegetarian bean and barley soup with little fat.
1 cup canned black beans
1 cup cooked barley
2 medium green summer squash
2 tsps ground dried oregano
2 tbsps black pepper
2 tsps salt
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> chicken stock
2 <span class="measurestring" title="large (7-1/4" to 8-1/2" long)">large</span> carrots
4 <span class="measurestring" title="stalk large (11"-12" long)">stalks large</span> celery
2 cloves garlic
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
2 tbsps dried barley
1/2 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper
1 can red tomatoes
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
Chop onion, garlic, carrot, celery and green pepper into small pieces.
Add to a large pot (set on medium-low) and let cook for about 10 minutes, stirring to keep vegetables from sticking.
After about 10 minutes, add chopped green summer squash and tomatoes and continue cooking for about 10 minutes.
Add chicken stock, 2 cups of water, black beans, and half the spices to vegetable mix and continue cooking (uncovered) for about 20-25 minutes (until the vegetables are tender).
Add barley, remaining spices and remaining water and continue simmering for 10-15 minutes or until cooked to your liking!
in 1 serving of Minestrone Soup with Black Beans & Barley.
, 77% carbs, 17% protein.
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