Barley, Beans & Veggie Soup

Yield: 6 servings
Preparation Time: 20 minutes
Cooking Time: 50 minutes

Ingredients:

  • 3 tablespoons olive oil
  • ¼ cup pearl barley
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 garlic clove, minced
  • ½ teaspoon ground turmeric
  • ½ teaspoon curry powder
  • Salt and freshly ground black pepper, to taste
  • 6 cups bone broth
  • 1 small sweet potato, peeled and chopped
  • 1 (14-ounce) can sugar-free diced tomatoes, drained
  • 1 (19-ounce) can mixed beans, rinsed and drained

Directions:

  1. In a large soup pan, heat oil over medium heat.
  2. Add barley, onion, celery, carrots, garlic, turmeric and curry powder and sauté for about 6-8 minutes.
  3. Add salt, black pepper and broth and bring to a boil.
  4. Reduce the heat and simmer, covered for about 30 minutes.
  5. Stir in the remaining ingredients and again bring to a boil.
  6. Simmer, covered for about 10 minutes.
  7. Serve hot.

Nutritional Information per Serving:

Calories: 242
Fat: 7.4g
Saturated Fat: 1.1g
Sodium: 210mg
Carbohydrates: 21.8g
Dietary Fiber: 6.6g
Sugar: 5.6g
Protein: 23.7g