Nutrition Facts

Serving Size1/6 of recipe
Total Fat4 g
Saturated Fat1 g
Sodium1,097 mg
Total Carbohydrate40 g
Dietary Fiber11 g
Protein13 g

Servings and Times


Tip: Leftovers make great lunches and also freeze well.

Ingredients and Preparation

Olive oil1 tablespoon
Garlic cloves, minced2
Medium yellow onion, diced½
Black beans, rinsed and drained1 14.5-ounce can
Navy beans, rinsed and drained1 14.5-ounce can
Vegetable stock3 cups
Diced tomatoes, no salt added1 14.5-ounce can
Barley¼ cup
Carrot, diced1
Dried thyme2 teaspoons
Bay leaves2
Fresh ground pepper to taste
  1. Directions
  2. Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and onion. Sauté for about 5 minutes.
  3. 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.