Black and Navy Bean SoupEn Español (Spanish Version)
Serving Size1/6 of recipeCalories
4 gSaturated Fat1 gSodium
1,097 mgTotal Carbohydrate
40 gDietary Fiber11 gProtein
Tip: Leftovers make great lunches and also freeze well.
IngredientsMeasuresOlive oil1 tablespoonGarlic cloves, minced2Medium yellow onion, diced½Black beans, rinsed and drained1 14.5-ounce canNavy beans, rinsed and drained1 14.5-ounce canVegetable stock3 cupsDiced tomatoes, no salt added1 14.5-ounce canBarley¼ cupCarrot, diced1Dried thyme2 teaspoonsBay leaves2Fresh ground pepper to tasteDirectionsHeat oil in a Dutch oven or large pot over medium-high heat. Add garlic and onion. Sauté for about 5 minutes.Add beans, vegetable stock, diced tomatoes, barley, carrots, and herbs to the pot. Heat until boiling, and then reduce heat and simmer with cover on for about 30 minutes. Discard bay leaves and season with pepper to taste.
2 starches; 1 very lean meat; 1 fat; 1 vegetable
Side Suggestions: Crusty Bread and Sliced Cheddar Cheese