BEAN AND BARLEY SOUP

Bean and Barley Soup image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Barley provides a simple addition to a no-fuss bean soup that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 5

Number Of Ingredients 11

Ingredients

1 tablespoon canola or soybean oil
2 small onions, sliced
2 cloves garlic, chopped
1 teaspoon ground cumin
1/2 cup uncooked quick-cooking barley
1 can (15 ounces) Progresso™ garbanzo beans, undrained
1 can (15 ounces) Progresso™ black beans, rinsed and drained
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 box (9 ounces) frozen baby lima beans
3 cups water
2 tablespoons chopped fresh cilantro or parsley

Steps:

Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.

Nutrition Facts : Calories 460, Carbohydrate 81 g, Cholesterol 0 mg, Fiber 18 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 9 g, TransFat 0 g