One of the meals I made during week one was a Bean and Barley Soup recipe I found in my Eating Well magazine. The picture in the magazine looked amazing and the title was healthy in a hurry. Instantly drew me in!
Bean & Barley Soup (originally from Eating Well – slightly adapted)
4 teaspoons extra-virgin olive oil
1 yellow onion
5 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon fennel seed
2 15 oz cans white beans
2 14 oz can diced tomatoes
6 cups low-sodium chicken broth
3/4 cups barley
3-4 big handfuls baby spinach
1/4 cup Parmesan cheese (grated or shredded)
Salt and Pepper to taste
Directions: Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, fennel seed and basil. Cook, stirring frequently, until onions are just beginning to brown. About 8 minutes. Mash half of the beans in a bowl. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil. Reduce heat to medium, cover and simmer, stirring occasionally, until the barley is tender. About 40-45 minutes. Stir in cheese and spinach and cook until spinach is wilted, approximately 2 minutes. Add salt and pepper to taste.
Changes: I added an extra can of beans and tomatoes, used regular diced tomatoes instead of fire-roasted, left out the fennel as I didn’t have any and forgot to buy it, added fennel seed, used regular barley instead of quick-cook as I couldn’t find it, used chicken broth instead of vegetable as that is what I had on hand 🙂
Despite changing the recipe, I think it was a total success. We had tons of leftovers which was great for lunch. I even froze some to save for later as there was so much!