Nelson Rockefeller Beans Barley And Lentil Soup
Created by dienia b on September 28, 2024
- Servings: 12
- Prep Time: 9m
- Cook Time: 2h
- Recipe #43708
Ingredients
- 1 tablespoon oil
- 1 cup onions, diced
- 1 stalk celery, sliced
- 2 carrots, cubed (frozen, I'm just saying)
- 1 clove garlic, smashed
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 8 cups chicken broth
- 4 ounces barley (1/2 cup)
- 4 ounces lentils (1/2 cup)
- 8 ounces dried navy beans (1 cup)
- 8 ounces black beans (1 cup)
How to Make
-
Step 1: Get seasonings ready.
-
Step 2: Heat oil and add onions, celery, carrots and garlic.
-
Step 3: Cook until light brown.
-
Step 4: Add seasoning to taste.
-
Step 5: Cook lightly, stir a lot.
-
Step 6: Add broth, she said you could add beef broth if you liked it better or vegetable broth if going vegan.
-
Step 7: Add barley, lentils and beans.
-
Step 8: Bring to a boil and skim off foam if it happens.
-
Step 9: Cover and simmer for 1 1/2 hours, until dried items are soft but not mushy, adding water as needed.
-
Step 10: Stir occasionally.
-
Step 11: Season to taste.
Nutritional Facts
- Serving Size: 1 (234 g)
- Calories 147.2
- Total Fat - 1.9 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 738.1 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 7.4 g
- Sugars - 2.7 g
- Protein - 7.8 g
- Calcium - 50.4 mg
- Iron - 2.1 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.3 mg