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Tomato-Black Bean Barley Soup

Tomato-Black Bean Barley Soup recipe
photo by:kraft
Thick with black beans, tomato, and quick-cooking barley, this is a terrific make-ahead soup for cold nights.
time
prep:
10 min
total:
35 min
servings
total:
8 servings, about 1 cup each
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posted:
9/17/2010
This is REALLY good! Great healthy meal!
posted:
12/19/2008
Great soup for vegetarians! Saute onion and garlic in olive oil and used 6oz V-8 instead of Sun-dried tomato dressing. Used tomatoes w/basil, oregano and garlic already added, and diced green Chile peppers instead of green pepper.
posted:
11/26/2007
This is my husband's favorite soup. We like to eat it in bread bowls.
posted:
9/8/2007
My family really enjoyed this. Very simple to make.
posted:
3/18/2007
Pretty good. I added ground beef ans butter beans. Good as leftovers too.
posted:
1/30/2007
FAMILY LOVED THIS! IT WAS QUICK AND EASY. I USED DICED TOMATOES WITH THE BASIL AND GARLIC ALREADY ADDED. I MADE TWICE, THE SECOND TIME I ADDED 1 LB OF HAMBURGER. THIS WAS EXCELLENT ALSO. GREAT FOR LUNCH THE NEXT DAY.
posted:
12/20/2006
I like to cook with dried beans, so I cooked the beans and regular barley together, then added the other ingredients. My husband didn't think he would like it, but he did after tasting it. This was very good and very tasty.
posted:
10/1/2006
Excellent recipe. I used non quick barley which I cooked for 30 mins in 2 cups chicken broth, 2 cups water. I also used Emeril's Essense as a spice. The Quantity seems to make more than a serving of 4
posted:
7/11/2006
Great healthy dish.
posted:
6/28/2006
This was a wonderfully thick soup. (I added corn like one person suggested) I would adjust it next time by cutting the amount of dressing in half, and probably add V8 tomato juice instead. You wouldn't expect it by the look, but the soup is actually sweet. So maybe add some mexican spices too. I served it with the "Pesto Crostini" bread recipee. Delicious!
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