Bean, Corn and Barley Soup

Recipe By : Deborah Madison, The Savory Way

4 Points Per Serving

1 cup kidney beans -- soaked overnight

1 cup barley -- soaked overnight

2 1/2 quarts water

1 tablespoon extra virgin olive oil

1 clove garlic -- minced

1 teaspoon salt

2 cups frozen corn kernels

1 clove garlic

1/2 teaspoon peppercorns

1/4 cup chopped parsley

1 tablespoon extra virgin olive oil

Drain beans and barley. Put them in a soup pot with the water and bring them to a boil. Skim off any foam that rises to the surface then add olive oil and garlic. Lower heat and simmer, partially covered, for 30 minutes. Add salt to taste and continue cooking until the beans and barley are tender, about 15 minutes. Add the frozen corn and cook for ten minutes more Make the parsley sauce as follows and stir into soup just before serving. Pound garlic and peppercorns together in a mortar. When they are well broken up, add parsley and oil. Work together into a rough paste.

Serving Size : 6

Per serving: 301 Calories; 6g Fat (17% calories from fat); 13g Protein; 53g Carbohydrate; 0mg Cholesterol; 382mg Sodium

Shared by: Orea de Sa' Hana