Name: Vegetable and white bean soup with barley
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 3 medium carrots, sliced into thin rounds; 3 medium celery ribs, sliced; 1 tsp garlic powder; 1 tsp dried thyme; 1 tsp dried oregano; 2 tbsp no-salt-added tomato paste; ¾ cup hulled barley, rinsed; 8 cups water; 1 can (14.5 oz) no-salt-added diced tomatoes, with their juice; 2 bay leaves; 3 cups chopped green cabbage; 1 cup green beans, cut in ½-inch pieces; 1 can (15 oz) low-sodium great northern beans, drained and rinsed; 3 cups loosely packed baby spinach; ¾ tsp salt; ½ tsp black pepper; 2 tbsp cider vinegar; ¼ cup chopped fresh parsley

Ingredients

0 of 20

2 tbsp olive oil
1 large onion, diced
3 medium carrots, sliced into thin rounds
3 medium celery ribs, sliced
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
2 tbsp no-salt-added tomato paste
¾ cup hulled barley, rinsed
8 cups water
1 can (14.5 oz) no-salt-added diced tomatoes, with their juice
2 bay leaves
3 cups chopped green cabbage
1 cup green beans, cut in ½-inch pieces
1 can (15 oz) low-sodium great northern beans, drained and rinsed
3 cups loosely packed baby spinach
¾ tsp salt
½ tsp black pepper
2 tbsp cider vinegar
¼ cup chopped fresh parsley

Method

Nutrition

Estimated

Per bowl (about 1¾ cups) · serving size 1 of 6

Calories232

Total fat	5.7 g
Saturated fat	0.9 g
Sodium	436 mg
Total carbohydrate	39.8 g
Dietary fiber	11.3 g
Total sugars	8.0 g
Protein	8.8 g

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asharedpalate.com · asharedpalate.com/vegetable-soup