Canter's Fairfax Barley Bean Soup

Recipe Ingredients

8 cups	1896ml	Chicken broth
2 cups	220g / 7.8oz	Carrots - diced (large)
1 cup	62g / 2.2oz	Onion - minced (small)
2		Celery ribs - diced
1/3 cup	20g / 0.7oz	Chicken gizzards - cooked, chopped
1/2 cup	118ml	Barley
1/4 cup	40g / 1.4oz	Fresh lima beans
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garlic powder - to taste

Recipe Instructions

Combine broth, carrots, onion and celery in large pot. Bring to simmer. Add gizzards, barley and lima beans, stirring to keep beans from sticking. Bring again to simmer and add butter. Season with salt, pepper and garlic powder to taste. Cook over low heat, stirring occasionally, until beans are tender and barley is soft, about 1 hour.

This recipe yields 6 servings.

Each serving: 181 calories; 1,153 mg sodium; 20 mg cholesterol; 7 grams fat; 18 grams carbohydrates; 11 grams protein; 1.11 grams fiber.

Source:
The Los Angeles Times, 06-21-2000

Rating

Average rating:

5.8 (4 votes)

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