Heart-Healthy Soup and Barley Pilaf from American Heart Association

Learn how to make heart-healthy recipes at the Health and Fitness Expo on Saturday, Jan. 9 at 3 p.m. The American Heart Association will demonstrate these recipes:


Roasted Potato Carrot and Chickpea Soup
Serves 4

3 medium potatoes, washed
5 medium carrots, washed and peeled
Cooking spray
1 small onion, chopped
2 cloves garlic, minced
6 cups low sodium vegetable or chicken broth
1 can low-sodium chickpeas (garbanzo beans), drained
Pepper to taste

Heat oven to 400 degrees F

Chop potatoes into 1 inch cubes. Slice carrots into 1 inch thick pieces

Spread potatoes and carrots on a baking sheet, bake 25-30 minutes until tender

Spray a medium pot with cooking spray. Add onions and garlic, sautéing over medium heat until soft and translucent, about 5 minutes

Add stock and chickpeas to pot, increase heat to medium-high and bring to a boil. Add carrots and potatoes and heat 5 minutes more. Pepper to taste and serve warm


Barley Pilaf with Almonds
Serves 4

3/4 cup uncooked pearl barley
2 cups low-sodium chicken broth
2 tablespoons unsalted, unoiled almonds, chopped and toasted

Add barley and chicken broth to medium saucepan over medium-high heat; bring to a boil. Reduce to medium-low heat, stir and cover; cook until barley is tender- about 30 minutes.

Add almonds, stir and serve.

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