This soup is so fabulously filling and comforting all at the same time, that I can’t help but make it again and again during the colder months.
This is one of those soups you always wanted to come home to as a kid on a day when you were soaked with rain from head to toe. A day where all you could think about was getting home after school and sitting with mom at the table talking about everything that had happened in your day. Feeling safe, secure, loved and well nourished.
Amazing how good, nutritious foods can do that for us, isn’t it?
Makes approximately 16 cups (I didn’t measure, I just know that my pot holds 34 cups, and my pot was about half full when I finished making this)
Ingredients
8 cups veggie stock
2 Tbsp. marjoram
4 stalks celery
3 large carrots
2 cans Cannellini beans (white kidney beans)
1 package frozen peas (1 lb.)
Barley (precooked separately for stove top cooking – I cook mine in my rice cooker)
Salt to taste (Not included in nutritional information)
Crock Pot Directions
- Place all ingredients in your crock pot and cook on low for 5-7 hours.
- Note: Get to know your crock pot! Some newer models will cook in shorter time allotments, while older models tend to need more time (up to 1-2 hours!) Adjust cooking times appropriately.
Stove Top Directions
Step 1 – Place your veggie stock, herbs, celery, carrots and frozen peas into your pot and bring to a rolling boil.
Step 2 – When the veggies feel soft and cooked through (or however you prefer them), add the beans. Cook just long enough to warm the beans.
Step 3 – Put about 1/2 cup of barley into a bowl, and top with soup.
Eat and Enjoy!
Nutritional Content
1 serving = 1/2 cup barley & 1 cup soup
Calories: 216
Total Fat: 2 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 1 gm
Sodium: 445 mg
Carbohydrates: 44 gm
Dietary fiber: 8 gm
Sugars: 3 gm
Protein: 8 gm
Estimated Glycemic Load: 18
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
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