Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | EDEN Extra Virgin Olive Oil |
| 4 \N | Cloves garlic; minced |
| 1 medium | Onion; diced |
| 3 \N | Celery stalks; diced |
| 2 \N | Carrots; diced |
| 1 medium | Potato; diced |
| ¼ cup | Barley |
| 4 cups | Water |
| 1 \N | Bay leaf |
| 15 ounces | Can EDEN Pinto Beans |
| 15 ounces | Can EDEN Black Beans |
| \N \N | Can EDEN Kidney Beans |
| \N \N | Can EDEN Navy Beans |
| \N \N | Can EDEN Aduki Beans |
| 1 cup | Corn, fresh or frozen |
| 2 cups | EDEN Spaghetti Sauce |
| ¼ cup | EDEN Shoyu (or more, to taste) |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Dried basil |
Heat oil and saute garlic and onion until onion is translucent. Add celery, carrots, potato, barley and water. Simmer 30 minutes. Add beans, corn, spaghetti sauce, shoyu, and herbs. Simmer 5-10 minutes. Serve.
Great the next day!
Per serving: 323 Calories;
2g Fat (60/0 calories from fat); 18g Protein; 59g Carbohydrate; 1mg Cholesterol; 651mg Sodium Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias> File