Bean Barley Soup and Roasted Brussel Sprouts
I love barley soup anytime of the day! Barley is a member of the grass family, it’s whole grain and high in fiber. Today’s recipe is one of my favorite combinations – Barley soup and Roasted Brussel Sprouts. I thought of making Pasta e Fagioli but I decided to use barley instead of pasta. Pasta e Fagioli is basically pasta and bean soup – I just made barley and bean soup instead.
I know, I know, they’re not the same but hey – you’ll get more nutrients out of barley! Let’s get cookin’
Recipe for the Bean Barley Soup
Ingredients
- 3/4 cup barley, uncooked
- 1 15 oz. canned pinto beans, rinsed and drained
- 4 cups vegetable broth
- 2 Roma tomatoes, diced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 stalks celery, diced
- 2 medium-size carrots, small cubed
- 1 bay leaf
- 2 tablespoons olive oil
- 1 tablespoon 21 seasoning salute
- 2 teaspoons tarragon
- your favorite herb for garnish
- salt and pepper to taste
Instructions
- Heat a pan with oil, saute garlic and onion. Add tomatoes, 21 seasoning salute, tarragon, and bay leaf stir to mix well.
- Add celery, carrots, salt, and pepper stir to combine. Add barley and vegetable broth, stir, lower the heat, cover and simmer for 5 minutes or until barley is tender. Remove from the heat, garnish with herbs and serve with roasted Brussel sprouts.
Recipe for Roasted Brussel Sprouts
Ingredients
- 2 cups Brussel sprouts, trimmed
- 1 cup cherry tomatoes, whole
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet pan with parchment paper or foil. Place all ingredients in a resealable Ziploc bag, shake vigorously until combined well. Place them on the lined baking sheet. Bake for 20 minutes or until tender.
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