Barley Soup With Red Beans Corn and Sage
55 mins (prep 10, cooking 45)
17 ingredients
10 servings
Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "Barley is a thirsty, thirsty grain. It can drink up to around four times its volume in water--or the soup liquid--so I strongly suggest a two-hour soak before cooking so that you end up with soup rather than a barley dish. Of course you can always thin a thickened soup with water, but flavor is lost when you do that. If you don't have time for a soak, at least cover your barley with hot water while you prep everything to give it a a head start."

Categories:  <-60-mins , onions , seasonal , winter , easy , beans , fall , chowders , vegetarian , soups-&-stews , vegetable , corn , time-to-make ,
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Serving Size (86.12 g)
Servings 10
Amount per Serving
Calories 265.94 Calories from Fat 43.38
% Daily Value *
Total Fat 4.82g 74.21%
Saturated Fat 1.9g 95.13%
Trans Fat 0.1g %
Cholesterol 6.36mg 21.2%
Sodium 404.4mg 168.5%
Total Carbohydrate 45.02g 150.08%
Dietary Fiber 11.14 g 445.52%
Sugars 2.0 g %
Protein 12.89g 257.71%
Vitamin A 1803.25IU% Vitamin C 7.97mg%
Calcium 97.12mg% Iron 4.46mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried sage, fresh ground pepper, ears corn, minced parsley