Photo: Cala
Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons Recipe
16 ingredients
6 to 8 servings
openrecipes
We created a soup like this for Food Not Bombs, in San Francisco, and I will always remember how happy it made everyone (except for my roommate who was pissed...
Estimated Nutrition (whole recipe, rough)
874
Calories
21g
Protein
16g
Fat
162g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soybean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped (about 2 cups)
- 3 cloves garlic
- 2 teaspoons dried tarragon
- A few dashes fresh black pepper
- 8 cups water
- 4 medium-sized beets, peeled, cut in half, sliced 1/4-inch thick (about 4 cups)
- 3/4 cup pearl barley
- 1/4 cup tamari
- 1 (15 ounce) can black soybeans, rinsed and drained (about 2 cups)
- 2 tablespoons balsamic vinegar
- 1/2 cup chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon salt
- 4 slices from pumpernickel bread, cut into 1/4-inch dice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes