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Bean and Barley Soup

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Betty Crocker Kitchens
Updated Oct 13, 2016
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Barley provides a simple addition to a no-fuss bean soup that's ready in 25 minutes.

Bean and Barley Soup

  • Prep Time 10 min
  • Total 35 min
  • Servings 5
  • Ingredients 11
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Ingredients

  • 1 tablespoon canola or soybean oil
  • 2 small onions, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1/2 cup uncooked quick-cooking barley
  • 1 can (15 ounces) Progresso™ garbanzo beans, undrained
  • 1 can (15 ounces) Progresso™ black beans, rinsed and drained
  • 1 can (14 1/2 ounces) stewed tomatoes, undrained
  • 1 box (9 ounces) frozen baby lima beans
  • 3 cups water
  • 2 tablespoons chopped fresh cilantro or parsley

Instructions

  • Step 
    1
    Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
  • Step 
    2
    Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.

Nutrition

460 Calories
6g Total Fat
22g Protein
81g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
940mg
39%
Potassium
1060mg
30%
Total Carbohydrate
81g
27%
Dietary Fiber
18g
73%
Sugars
9g
Protein
22g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
35%
35%
Exchanges:
5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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