Black and Navy Bean Soup

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1/6 of recipe
Calories	235
Total Fat	4 g
Saturated Fat	1 g
Sodium	1,097 mg
Total Carbohydrate	40 g
Dietary Fiber	11 g
Protein	13 g

Servings and Times

Servings

Tip: Leftovers make great lunches and also freeze well.

Ingredients and Preparation

Ingredients	Measures
Olive oil	1 tablespoon
Garlic cloves, minced	2
Medium yellow onion, diced	½
Black beans, rinsed and drained	1 14.5-ounce can
Navy beans, rinsed and drained	1 14.5-ounce can
Vegetable stock	3 cups
Diced tomatoes, no salt added	1 14.5-ounce can
Barley	¼ cup
Carrot, diced	1
Dried thyme	2 teaspoons
Bay leaves	2
Fresh ground pepper to taste

Directions
Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and onion. Sauté for about 5 minutes.
Add beans, vegetable stock, diced tomatoes, barley, carrots, and herbs to the pot. Heat until boiling, and then reduce heat and simmer with cover on for about 30 minutes. Discard bay leaves and season with pepper to taste.

Exchanges
2 starches; 1 very lean meat; 1 fat; 1 vegetable

Side Suggestions: Crusty Bread and Sliced Cheddar Cheese

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