One serving is 5 green, 2 blue, and 1 purple point.
Makes: 8servings
Calories: 168
Author: Alisha Hughes
Ingredients
1tablespoonextra virgin olive oil
2carrots,peeled and chopped
1celery stalk,chopped
1onion,chopped
4cupsfat-free beef broth
1(15.5 ounce) can garbanzo beans, drained
1(15.5 ounce) can kidney beans, drained
1(14.5 ounce) can Italian-style tomatoes (tomatoes with basil, oregano, etc.)
1/2cupquick pearled barley
2tablespoonsgrated Parmesan cheese
1/2teaspoonchili powder
1/4teaspooncumin
1cupbaby arugula or baby spinach
Instructions
Heat oil in a large stockpot over medium heat. Add carrots, celery, and onion. Cook 5-6 minutes, or until the vegetables are crispy tender.
Stir in broth, garbanzo beans, kidney beans, tomatoes, barley, Parmesan cheese, chili powder, and cumin. Bring to a boil. Reduce heat to low, cover and cook 10 minutes.
Stir in arugula or spinach and cook an additional 2-3 minutes, or until the greens are wilted.
Remove from heat and let stand 5 minutes before serving.
Nutrition Facts
Bean and Barley Soup
Amount Per Serving (1 cup)
Calories 168Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 822mg36%
Potassium 193mg6%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 4g4%
Protein 8g16%
Vitamin A 3050IU61%
Vitamin C 14mg17%
Calcium 60mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.