Black and Navy Bean Soup
all information

Black and Navy Bean Soup

Nutrition Facts

Serving Size1/6 of recipe
Calories235
Total Fat4 g
Saturated Fat1 g
Sodium1,097 mg
Total Carbohydrate40 g
Dietary Fiber11 g
Protein13 g

Servings and Times

Servings6

Tip: Leftovers make great lunches and also freeze well.

Ingredients and Preparation

IngredientsMeasures
Olive oil 1 tablespoon
Garlic cloves, minced 2
Medium yellow onion, diced½
Black beans, rinsed and drained 1 14.5-ounce can
Navy beans, rinsed and drained 1 14.5-ounce can
Vegetable stock 3 cups
Diced tomatoes, no salt added 1 14.5-ounce can
Barley ¼ cup
Carrot, diced 1
Dried thyme 2 teaspoons
Bay leaves 2
Fresh ground pepper to taste
  1. Directions
  2. Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and onion. Sauté for about 5 minutes.
  3. Add beans, vegetable stock, diced tomatoes, barley, carrots, and herbs to the pot. Heat until boiling, and then reduce heat and simmer with cover on for about 30 minutes. Discard bay leaves and season with pepper to taste.

Exchanges
2 starches; 1 very lean meat; 1 fat; 1 vegetable

Side Suggestions: Crusty Bread and Sliced Cheddar Cheese

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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