Tomato-Black Bean Barley Soup

Thank you so very much. It is a very delicious soup. My husband's comment was "you can make this anytime" It was easy to make also. It is different than most ordinary soups. We eat more soup in the winter because it gets cold here in Michigan.

Absolutely delicious! I added 1 cup of chopped parsley, otherwise followed the recipe.

I found the taste of the original recipe bland. So, the next time, instead of the salad dressing, I used a 10 ounce can of tomatoes with chiles and topped it with shredded cheddar cheese. Then it was delicious!

I used low-sodium black beans--diet related. I plan to cut the black pepper in half next time and it will be just right for me.

This recipe was really good. I changed a few ingredients, though. I omitted the dressing and used a scant amount of Extra Virgin Olive Oil, used yellow pepper instead of green pepper, and added celery. It turned out great. I will definately be making this again.

Great healthy recipe. I left out the dressing and instead browned the onions (and after a few minutes, the garlic) in vegetable oil instead. I did add a can of chicken broth and some frozen corn. Very tasty! Serve with good bread and some cheese or a salad. If you can't find quick-cooking barley, use the 'regular' kind and plan to allow the soup to simmer for an additional 1/2 hour.

I added fresh cilantro to this recipe. It was delicious!

This is a very healthy soup, but I did not care for the vinegar taste that the Vinaigrette Dressing gave it. Next time I will brown the onion and garlic in olive oil or vegetable oil.

Absolutely delicious! I had to go to 2 stores to find the barley and the dressing but it was so worth it. I served it with French loaf bread. I will definitely be making this again.

This is a really tasty, hearty soup. It is a cold icy day here today and this soup was just the thing to warm us up!