Butter Bean-Vegetable Soup
Cornbread
Ingredients
- ½ (12-oz) pkg frozen mixed vegetables (carrots, green beans, corn, and peas)
- ½ cup diced onion
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 3 cups vegetable broth
- ¾ cup quick-cooking barley
- 1 (16-oz) can butter beans
- ½ tsp Italian seasoning
- ½ tsp pepper
Instructions
- Cook mixed vegetables, onion, and garlic in hot oil in a Dutch oven or stockpot over medium-high heat 8 minutes or until browned.
- Add broth, barley, beans, Italian seasoning, and pepper; bring to a boil, reduce heat, and simmer 12 to 15 minutes or until barley is tender.
Side Dish Ingredients
- 1 (6.5-oz) pkg cornbread mix
- 3 Tbsp butter
Side Dish Instructions
- Bake cornbread according to package directions. Reserve half for another meal. Serve with butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
347
|
213
|
560
|
| Fat (g) | 6 | 12 | 18 |
| Sat. Fat (g) | 1 | 8 | 9 |
| Protein (g) | 11 | 2 | 13 |
| Carb (g) | 65 | 23 | 88 |
| Fiber (g) | 14 | 0 | 14 |
| Sodium (mg) | 1386 | 303 | 1689 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
