Bean, Barley, and Sweet Potato Soup
(Meat)
Source:
"Meal Lean i Yumm!," by Norene Gilletz
Serves: 10-12 |
1 cup white beans (navy or pea)
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 |
Healthy Helpings:
800 Fast & Fabulous
Recipes for the Kosher
(or not) Cook
by Norene Gilletz |
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.
Notes: Reheats and/or freezes well.
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