Canter's Fairfax Barley Bean Soup Recipe - Cooking Index
Canter's Fairfax Barley Bean Soup Recipe - Cooking Index
| 8 cups | Chicken broth | |
| 2 cups | Carrots - diced (large) | |
| 1 cup | Onion - minced (small) | |
| 2 | Celery ribs - diced | |
| 1/3 cup | Chicken gizzards - cooked, chopped | |
| 1/2 cup | Barley | |
| 1/4 cup | Fresh lima beans | |
| 2 tablespoons | Butter | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Garlic powder - to taste |
Combine broth, carrots, onion and celery in large pot. Bring to simmer. Add gizzards, barley and lima beans, stirring to keep beans from sticking. Bring again to simmer and add butter. Season with salt, pepper and garlic powder to taste. Cook over low heat, stirring occasionally, until beans are tender and barley is soft, about 1 hour.
This recipe yields 6 servings.
Each serving: 181 calories; 1,153 mg sodium; 20 mg cholesterol; 7 grams fat; 18 grams carbohydrates; 11 grams protein; 1.11 grams fiber.
Source:
The Los Angeles Times, 06-21-2000
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