Bean and Barley Soup
One serving is 5 green, 2 blue, and 1 purple point.
Makes: 8 servings
Calories: 168
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 onion, chopped
- 4 cups fat-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.)
- 1/2 cup quick pearled barley
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 cup baby 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.