Sunday, March 13, 2011
Abe's trying to go more vegetarian for Lent. I originally thought he had wanted to go ALL veggie for Lent and was so excited to finally have main dishes that I could eat on a regular basis. But, alas, he decided that he wouldn't be able to do it full-time and would only do it "as best he could". Meh. Well, I'm still doing my veggie recipes. So there.
Today was one of those unplanned-oh-no-what's-for-dinner? kind of days. I had plenty of stuff in the fridge, but no idea what to make. So I threw a few ingredients into the search engine of Cookinglight.com and voila! I came up with yet another soup recipe.
It is delicious! And very filling. Not to mention healthy. So, pretty much a trifecta of win for soups.
I made the mistake of not having the quick-cook barely, so I had to cook mine for a lot longer. If you have it and like a softer barely, soak the barely in a bowl of water overnight.
I got the recipe from Cookinglight.com.
Hearty Bean and Barley Soup
Serves 8 (serving size: 1 cup with 1 tablespoon cheese)
7 cups fat free, less-sodium chicken broth
1/4 teaspoon crushed red pepper
6 garlic cloves, crushed
2 (4-inch) rosemary sprigs
1 (19-ounce) can dark red kidney beans, rinsed and drained
2 teaspoons olive oil
1 cup chopped onion
1 cup finely chopped carrot
1/4 cup chopped celery
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup uncooked quick-cooking barley
10 cup torn spinach leaves (about 4 ounces)
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids.Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans.
Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes. Add broth mixture, mashed beans, whole beans, tomatoes, and barley; bring to a boil. Reduce heat; simmer 15 minutes.
Stir in spinach and black pepper; cook 5 minutes or until barley is tender. Sprinkle each serving with cheese.