EatingWell Magazine, Jan/Feb 2013

  • Bean & barley soup

    Bean & barley soup (page 24)

    from EatingWell Magazine, Jan/Feb 2013 EatingWell Magazine, Jan/Feb 2013

    • Categories: Soups; Quick / easy; Vegetarian
    • Ingredients: onions; fennel; garlic; dried basil; cannellini beans; fire-roasted tomatoes; vegetable broth; quick-cooking barley; baby spinach; Parmesan cheese
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Notes about Recipes in this book

  • Tuna melt

    • Waderu on August 07, 2016

      In the spirit of using what I had on hand, I used onion rye - lightly toast it first so it doesn't get soggy, cilantro instead of parsley, and smoked cheddar which gave it a nice rich flavor.

  • Coconut-carrot morning glory muffins

    • chezlarios on November 09, 2021

      Can now be found at https://www.eatingwell.com/recipe/250651/coconut-carrot-morning-glory-muffins/

  • Veggistrone

    • dinnermints on June 17, 2015

      This was pretty good - makes a lot of soup, great for leftovers. It needed more flavor, so I added 1/2 preserved lemon and some smoked paprika salt. Took awhile to make. Heat broth before adding it to pot to bring it to a boil more quickly.

    • Lisentric on October 13, 2024

      This soup definitely benefits from the fresh basil and Parmesan cheese. A bit of salt and pepper helps too, but overall a good hearty vegetable soup a meatless meal. It does make quite a bit, I am hoping it freezes well for lunches.

  • Reuben meatloaf

    • Lisentric on February 16, 2026

      Easy to put together. Good flavor. Nice alternative to traditional meatloaf.

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  • Published Jan 01 2013
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States

Publishers Text

EATINGWELL delivers the information and inspiration people need to make healthy eating a way of life.

We speak to a new generation of intelligent, demanding consumers who are passionate about both their food and their health—and conscious of how their choices impact the environment and their communities. Our readers understand the intimate links between good food and wellness, vitality and happiness. They make health and flavor a priority in their lives and EATINGWELL helps them do so.

At a time when food is at the center of society-wide controversy and health concerns, EATINGWELL serves up authoritative, science-based advice on how to shop, cook and eat confidently, and provides delicious answers to the daily question, "What's for dinner tonight?"

Our trustworthy nutrition advice is easy to follow and our delicious recipes are tested over and over so that anyone can make them at home. EATINGWELL is all about "eating well" every day.