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1 cup white beans (navy or pea)
Soak beans in water overnight. Drain and rinse well. Discard soaking water.
Heat oil on medium heat in a large heavy-bottomed soup pot. Sauté onions and celery for 5 minutes, until golden. Add zucchini and red pepper and cook 5 minutes longer. Add a little water if needed to prevent burning. Add remaining ingredients except salt. Bring to a boil.
Reduce heat, cover partially and simmer for 2 hours, stirring occasionally. If soup is too thick, add a little water. Add salt; season to taste.
Poster's Notes:
Posted by Marilyn & Steve Kerman
Nutritional Info Per Serving: 173 calories, 1.3g fat (0.2g saturated), 0mg cholesterol, 12g protein, 29g carbohydrate, 175mg sodium, 498mg potassium, 4mg iron, 7g fiber, 90mg calcium.
3 cups cold water
2 tsp. canola or olive oil
2 large onions, peeled and chopped
4 stalks celery, trimmed and chopped
2 zucchini, chopped (optional)
1 red pepper, chopped (optional)
8 cup chicken broth or hot water
4 carrots, sliced
1 sweet potato, peeled and chopped
1/2 cup pearl barley, rinsed and drained
1/2 tsp. pepper
1 tsp. dried basil
Salt, to taste
Reheats and/or freezes well.