| 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 |
| 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 | |
Exchanges
2 starches; 1 very lean meat; 1 fat; 1 vegetable
Side Suggestions: Crusty Bread and Sliced Cheddar Cheese
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