Lunch
Bean and Barley Soup
Description
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.
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
Directions:
- 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.
