Beans and Barley Winter Soup

This recipe comes to us from our friends at the Meatless Monday movement in Croatia.

 

 

 

 

  • 250 g dry beans
  • 100 g barley
  • 1 onion
  • 100 g carrots
  • 100 g root celery
  • olive oil
  • rosemary
  • parsley
  • salt and pepper to taste

Sauté onion, carrots, and root celery in olive oil.

Add rosemary and beans, which have been left to soak.

Add water and cook the beans until done.

When ready, set apart a small quantity and purée the rest.

Put the cooked beans back, add cooked barley mash, and let it boil.

Sprinkle with parsley and olive oil, serve.

This Recipe is Categorized In:

, ,

This Recipe's Ingredients:

, ,
Back to Browsing Recipes

Nutrition Information

Beans and Barley Winter Soup

Servings per Recipe:

Amount per Serving

Calories:  

Calories from Fat:  

Total Fat:  

Saturated Fat:  

Cholesterol:  

Sodium:  

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Recipe Unit Conversions