BARLEY AND BEAN SOUP RECIPE

Barley and Bean Soup Recipe image

Take 10 minutes to prep this easy Barley and Bean Soup Recipe. Barley and sliced franks make this tomato-based bean soup hearty fare for a cold winter's night.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings, about 1 cup each

Number Of Ingredients 7

Ingredients

4 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Franks, cut into 1/4-inch-thick slices
1 qt. (4 cups) water
1 can (15-1/2 oz.) great Northern beans, rinsed
1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
2 carrots, peeled, thinly sliced
1/2 cup quick-cooking barley, uncooked
2 tsp. LEA & PERRINS Worcestershire Sauce

Steps:

Combine ingredients in Dutch oven or large deep skillet.
Bring to boil on medium heat 10 min., stirring occasionally. Cover.
Simmer on medium-low heat 15 min. or until vegetables are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 8 g