Healthy Serving:
Black Bean, Barley and Greens Soup
Ingredients:
(4 servings)
- 8 tablespoons of extra virgin olive oil
- 1 cup of chopped red onions
- 2 cups of chopped turnip, collared greens or escarole (if frozen, defrosted)
- 2 cups of cooked black beans (drained and rinsed)
- 2 cups of cooked barley
- 6 to 8 cups of vegetable broth
Directions:
Heat the olive oil on medium and add the chopped onion. Cook 3 to 5 minutes. Add the turnip and greens, stir to coat with oil and cook about 5 minutes. Add the black beans and stir into the vegetables. Add the barley and broth.
Serve with one slice of whole grain bread.
Per serving:
- 465 calories; 545 calories (with bread)
- 1 vegetable
- 2 starches
This recipe is a "Mary's Meal," based on the work of Mary Flynn, PhD, registered dietitian at The Miriam Hospital and co-author of Low Fat Lies
Learn more about Mary's Meals.
Try it out: Select Mary's Meals are served daily in The Miriam Hospital cafeteria.
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