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Ingredientes
- 1 c. Dry Red Kidney Beans
- 1 c. Dry White Kidney Beans
- 1/2 c. Dry Black Turtle Or possibly Small Red Beans
- 1/2 c. Quick Cooking Barley
- 1 lrg Onion, minced
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Chopped Fresh Garlic
- 1 Tbsp. Finely Minced Dry Mushrooms
- 2 tsp Grnd Coriander
- 2 tsp Chopped Ginger Root
- 1/4 tsp Grnd Cloves
- 1 x Bay Leaf
- 8 c. Vegetable Broth
- 1 tsp Salt
- 1 x 1 oz Can Corn, liquid removed, up to
- 3 Tbsp. Chopped Fresh Parsley
Direcciones
- Combine the beans, barley, onion, oil, garlic, mushrooms, coriander, ginger, cloves, bay leaf and broth in a large slow cooker. Cook on low heat over night, or possibly till beans are tender.
- Remove bay leaf. Stir in salt, corn and parsley. Soup can be thinned if you like by adding warm vegetable broth. Serve warm. VARIATIONS:
- Add in 1 tbs chili pwdr, 2 tsp grnd cumin and a chopped fresh or possibly canned jalapeno chile to the soup for a Tex-Mex slant. Stir in 1/4 c. chopped fresh cilantro in place of the parsley. Serve over rice if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 8 servings | |
| Calories 180 | |
| Calories from Fat 25 | 14% |
| Total Fat 2.81g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1544mg | 64% |
| Potassium 320mg | 9% |
| Total Carbs 31.74g | 8% |
| Dietary Fiber 6.8g | 23% |
| Sugars 5.17g | 3% |
| Protein 8.9g | 14% |
