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Bean Bag Soup Recipe
|Dried lima beans||1⁄4 Cup (4 tbs)|
|Dried lentils||1⁄4 Cup (4 tbs)|
|Dried yellow split peas||1⁄4 Cup (4 tbs)|
|Dried green split peas||1⁄4 Cup (4 tbs)|
|Dried pinto beans||1⁄4 Cup (4 tbs)|
|Dried navy beans||1⁄4 Cup (4 tbs)|
|Water||8 Cup (128 tbs)|
|Pearl barley||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Chili powder||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Low sodium tomatoes||4 Cup (64 tbs), chopped (Fresh Or Frozen, Use With Liquid)|
Serving size: Complete recipe
Calories 1196 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.9%
Saturated Fat 0.61 g3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1028.4 mg42.9%
Total Carbohydrates 264 g87.8%
Dietary Fiber 79.4 g317.5%
Sugars 75 g
Protein 76 g152.2%
Vitamin A 125.5% Vitamin C 324.6%
Calcium 41.6% Iron 78.6%
*Based on a 2000 Calorie diet
Depending on how much time you have, either cover with cold water and soak overnight; or cover with cold water, bring to a boil, cover tightly, and let sit for 1 hour.
Drain the beans and place in a large, heavy pot with the water.
Bring to a boil, reduce heat, and cook for 2 1/2 hours.
Add the barley, onion, chili powder, black pepper, lemon juice, and canned tomatoes.
Simmer for 30 more minutes.