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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
Makes 8 servings
- 2 tablespoons canola oil
- 1 medium onion, diced
- 2 large parsnips, peeled and cut into 3/4-inch pieces
- 3 large carrots peeled and cut into 3/4-inch pieces
- 6 garlic cloves, minced
- 8 cups low sodium chicken or vegetable stock
- 2 medium russet potatoes, peeled and cut into 1-inch pieces
- 2 teaspoons minced fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2/3 cup barley (uncooked)
- 3 cups kale (or spinach), stems trimmed and chopped
- 1 14.5 oz small white beans (navy beans), drained and rinsed
- 10 ounces package frozen peas
- salt and pepper to taste
- 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.
- 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.
- Remove and discard bay leaf and rosemary stems.
- 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.
- Add drained beans, kale and peas, and simmer for another 10 minutes, or until peas are tender.
- Add salt and pepper to taste.
- This recipe was entered in the contest for Your Best Recipe with Beans