Bean And Barley Soup Just Over 200 Calories Recipe

Ingredients for Bean And Barley Soup Just Over 200 Calories

• Fat Free Low Sodium Chicken Broth
• Crushed Red Pepper Flakes
• Garlic Cloves
• 2 sprigs fresh rosemary
• Red Kidney Beans
• Olive Oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• Diced Tomatoes
• Quick Cooking Barley
• Ground Pepper
• Parmesan Cheese

How to Make Bean And Barley Soup Just Over 200 Calories

1. In a large soup pot, bring 6 cups of vegetable broth to a boil with 2 sprigs of fresh rosemary. Reduce heat and simmer for 15 minutes to infuse the broth with flavor.
2. Remove the rosemary sprigs. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids.
3. Measure 1 cup of cooked cannellini beans and mash them with a fork until partially smooth.
4. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped carrots. Cook for 4-5 minutes, until softened.
5. Add the strained broth, 1 (14.5 ounce) can of diced tomatoes (undrained), the mashed beans, and 1/2 cup of barley to the pan.
6. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
7. Stir in 1/4 teaspoon of salt and 1/4 teaspoon of black pepper (or to taste).
8. Continue to simmer for an additional 5-10 minutes, or until the barley is tender.
9. Before serving, stir in 1 tablespoon of shredded Parmesan cheese (optional).
10. Serve 1 cup of soup topped with an additional tablespoon of cheese (optional).