Lemony Bean & Barley Soup

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 55 minutes
  • Portion size 6 servings

Ingredients

Method

In large saucepan, heat oil over medium heat; cook onion and garlic, stirring often, until onion has softened, about 3 minutes. Add carrots, barley, thyme and rosemary; cook, stirring, for 2 minutes. Add broth; bring to boil. Reduce heat; cover and cook until barley is tender, about 30 minutes.

Add beans and spinach; cook until beans are heated through, 3 to 5 minutes. Stir in lemon zest and juice. Season with salt and pepper. (Makeahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.) Divide soup among bowls; garnish with parsley and lemon slices.

Nutritional facts PER SERVING: about

  • Calories 250
  • Total fat 3 g
  • Cholesterol 0 mg
  • Sodium 550 mg
  • Total carbohydrate 46 g
  • Fibre 10 g
  • Sugars 6 g
  • Protein 10 g
  • Iron 3.5 mg
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Lunch & Dinner

Lemony Bean & Barley Soup

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