Bean and Barley Soup - Just over 200 Calories

“I really like the way mashing some of the beans gives the soup a thicker texture. This freezes VERY well, just leave out the cheese.Let it thaw in the fridge, then microwave to heat. Add a Cheese and Herb Corn muffin #22536, for a wonderful under 400 calorie lunch.”

Ingredients Nutrition


  1. In a large soup pot, bring broth through rosemary to a boil, reduce heat and simmer for 15 minutes (this gives the stock a homemade taste, if I am using homemade stock I skip the 15 min and the other ingredients).
  2. Drain stock through a sieve and discard solids.
  3. Measure 1 cup of beans and mash with a fork.
  4. Heat oil in pan to medium, cook onion celery and carrot for 4 minutes.
  5. Add stock, tomatoes, beans (mashed and whole), and barley. Bring to boil, reduce heat simmer 15 minutes.
  6. Taste and season with salt and pepper if desired. Cook an additional 5 minutes or until barley is tender.
  7. Sprinkle with cheese.
  8. Serving is 1 cup of soup and 1 tablespoon cheese.

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