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Ingredientes
- 1/2 pound barley
- 1/4 c. appaloosa beans
- 1/4 c. yellow-eye beans
- 1/4 c. navy beans
- 1/4 c. lima beans
- 1/4 c. pinto beans
- 1 bay leaf
- 2 tbsp. extra virgin olive oil
- 2 lg. carrots, peeled and diced
- 1 med. rib celery, finely diced
- 1 med. yellow onion, finely diced
- 2 quart. chicken stock or possibly broth
- Salt and pepper to taste
- 2 c. cleaned and minced fresh spinach
Direcciones
- substitute kidney and great northern beans.
- 1. Bring water to a boil in a large, heavy-bottomed pot. Add in barely and simmer till soft, 15 to 20 min. Drain, rinse and reserve.
- 2. In the same pot, combine beans, black-eyed peas and bay leaf. Cover by 2 to 3 inches with cool water. Bring water to a boil slowly, reduce heat, partially cover the pan and simmer the beans till soft, about 1 1/2 hrs. Add in water as needed to keep beans covered. Drain, rinse, throw away bay leaf and reserve.
- 3. Clean pot. Add in extra virgin olive oil, carrots, celery and onions, place over medium heat and saute/fry vegetables till soft but not brown. Add in chicken stock and bring to a boil. Add in cooked beans and reduce heat to moderate. Simmer uncovered to reduce liquid by a third, about 30 min.
- 4. Season soup to taste, add in spinach.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 50 | 17% |
| Total Fat 5.67g | 7% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 525mg | 22% |
| Potassium 812mg | 23% |
| Total Carbs 49.9g | 13% |
| Dietary Fiber 13.1g | 44% |
| Sugars 3.26g | 2% |
| Protein 12.62g | 20% |
