Fiber Rich 7 Bean And Barley Soup Recipe 43

FIBER RICH 7 BEAN AND BARLEY SOUP RECIPE - (4.3/5)

Fiber Rich 7 Bean and Barley Soup Recipe - (4.3/5) image

Provided by lori17

Number Of Ingredients 15

Ingredients

1 Tablespoon Olive Oil
1 pound 7 bean and barley mix
2 Cloves garlic, minced
1 onion, chopped
2 carrots, cut into 1/4 inch pieces
2 potatoes, cut into bite size pieces
1 package Ham Hocks
1 (32oz.) box of vegetable broth
3-4 cups water
2 teaspoons salt or to your liking
1/4 teaspoon pepper
1 Tablespoon Worcestersire Sauce
1/2 teas. chili powder
1 teaspoon Italian seasoning
1 teaspoon hot pepper sherry if desired

Steps:

Cover your bean soup mix with water and soak overnight. In food processor with metal blade, turn on, and add your galic in chute until garlic is minced. Quarter your onion and add to food processor and pulse just till chopped. Add your 1 Tablespoon olive oil to a large soup pot. Add your minced galic and chopped onion. Saute for 2-3 minutes. Add your chopped carrots, and saute for another 2-3 minutes. Add your drained bean mix to pot and add 3 cups water and the 32 oz. box of vegetable broth. Add the ham hocks. Bring to boil, turn heat to low, and simmer for 2 hours. Add your diced potatoes and spices. Remove your ham hocks and let cool. When cool get the "good" ham meat off the bones and cut up and add to your soup. Cook for additional 20 minutes. Correct your spices and add more water if soup gets to thick. Just when done we add canadles (dumplings). Recipe is in description.

CHICKPEA, BARLEY, AND FETA SALAD

Chickpea, Barley, and Feta Salad image

Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.

Provided by Dawn Perry

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

8 ounces green beans, halved crosswise
Kosher salt
1 cup pearled, hulled, or hull-less barley
1 teaspoon olive oil
1/4 cup raw sunflower seeds
1 15.5-ounce can chickpeas, rinsed
4 ounces feta, crumbled
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
Toasted Spice Vinaigrette

Steps:

Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

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