Tomato-Black Bean Barley Soup

(38)

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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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What You Need

yellow onion, chopped

cloves garlic, minced

1/2

cup KRAFT Sun Dried Tomato Vinaigrette Dressing

qt. (4 cups) water

can (15 oz.) black beans, rinsed

can (14-1/2 oz.) diced tomatoes, undrained

1/2

cup quick-cooking barley

tsp. dried basil leaves

1/2

tsp. black pepper

green pepper, chopped

Make It

COOK onions and garlic in dressing in large saucepan on medium heat 5 min. or until onions are tender, stirring frequently.

ADD all remaining ingredients except green peppers; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.

REMOVE from heat. Stir in green peppers; cover. Let stand 5 min.

Kraft Kitchens Tips

Make Ahead

Prepare the soup a day or two in advance, reserving the green peppers. Add the peppers to the hot soup just before serving. This keeps the peppers crisp and bright green in color.

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a cook

posted:1/10/2005

It is also good with ital sausage and a little parmesan cheese sprinkled on top.

MnJCook

posted:1/6/2005

I LOVE the addition of barley and will probably try this recipe. I usually make my black bean soup with chicken broth so I will probably add some instant chicken bouillon to the water in this recipe. If anyone likes it thicker, they can take some of the black beans and broth, put them in a blender and add them back into the soup.

sbeach8

posted:12/10/2004

Although this recipe was very good, I think I will add an extra can of black beans the next time OI make it

a cook

posted:10/15/2004

good healthy stuff