Author Notes
This warm and filling soup is the best way to show your heart some love all winter. It features 2 of my favorite cholesterol lowering foods - beans and barley and a whole host of vegetables. Don't be alarmed by the long list of ingredients - it's so easy! I adapted this recipe from Cook's Country —CravingSomethingHealthy
Ingredients
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2 tablespoons
canola oil
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1
medium onion, diced
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2
large parsnips, peeled and cut into 3/4-inch pieces
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3
large carrots peeled and cut into 3/4-inch pieces
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6
garlic cloves, minced
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8 cups
low sodium chicken or vegetable stock
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2
medium russet potatoes, peeled and cut into 1-inch pieces
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2 teaspoons
minced fresh thyme
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2
sprigs fresh rosemary
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1
bay leaf
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2/3 cup
barley (uncooked)
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3 cups
kale (or spinach), stems trimmed and chopped
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1
14.5 oz small white beans (navy beans), drained and rinsed
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10 ounces
package frozen peas
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salt and pepper to taste
Directions
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Heat oil in a large stockpot on high heat and add onion, parsnips, and carrots, and cook until lightly browned and softened, about 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds more.
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Add broth, and then potatoes, uncooked barley, and herbs and bay leaf and bring to a boil. Reduce heat, and simmer for about 50 minutes, or until barley is tender.
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Remove and discard bay leaf and rosemary stems.
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With an immersion blender, pulse soup about 10 times, or until desired consistency is achieved.
Alternatively, remove about 2 cups of the solids and liquid and puree them in a blender. Add pureed mixture back into the pot.
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Add drained beans, kale and peas, and simmer for another 10 minutes, or until peas are tender.
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Add salt and pepper to taste.
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