Navy Beans & Barley Soup (Fat Free)

  • COOK
    180 Mins
  • PREP
    10 Mins
  • TOTAL
    190 Mins

A simple and hearty soup that can be slow cooked in the crock pot. A great soup for a cold, busy rainy day. Loaded with fiber and fat free.

Original Release Date: November 14, 2010

Nutritional Facts
Servings 11Serving Size 1 Cup




Calories142
Fat0g
Carbohydrates32g
Protein10.5
Fiber12.25g
Sugar2.25g
Sodiummg





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Ingredients


  • 1 Lb Bag Dried Navy Beans
  • 1/2 Cup Uncooked Pearled Barley
  • 11 Cups Water
  • 1 Teaspoon Dried Oregano
  • 1/4 Teaspoon Ground Black Pepper
  • 1 1/2 Teaspoon Salt
  • 2 Teaspoons Sugar
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 1/2 Cups Frozen Cut Leaf Spinach


Directions


First rinse the navy beans and barley. Once rinsed place them on the stove in a large pot with 8 of the 11 cups of water. Turn them on high and bring them to a quick boil.

Now pour this into the crock pot and turn the crock pot on. Place the oregano, pepper, salt, sugar, onion and garlic powder in with this and stir it around and put the lid on the crock pot. You can cook this soup as fast or as slow as you like. Cooking them on high in the crock pot will be about 3 hours, Low temp will be about 8 hours.

For the last 30 minutes of cooking time, place spinach and the 3 cups of water and let finish cooking for 30 more minutes.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.