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Main dishes

Barley and Bean Soup with Franks

5 (2)
rate it now!
Barley and Bean Soup with Franks recipe
photo by:kraft
This was so good. It was easy to make and my husband and I loved it. I served a salad and some hot biscuits with the soup. Will definitely make this recipe again!
posted by
swlpn
on 2/20/2012
time
prep:
10 min
total:
35 min
servings
total:
8 servings, about 1 cup each
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Kraft Foods First Taste

What You Need

4
 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Franks, cut into 1/4-inch-thick slices
1
qt.  (4 cups) water
1
can   (15-1/2 oz.) great Northern beans, drained, rinsed
1
can  (14-1/2 oz.) Italian-style stewed tomatoes, undrained
2
 carrots, peeled, thinly sliced
1/2
cup  quick-cooking barley, uncooked
2
tsp.  Worcestershire sauce

Make It

COMBINE all ingredients in Dutch oven or large deep skillet.

BRING to boil on medium heat 10 min.; cover.

SIMMER on medium-low heat 15 min. or until vegetables are crisp-tender.

Kraft Kitchens Tips

Serving Suggestion
Serve with a warm roll and side salad to round out the meal.
Substitute
Substitute cannellini beans for the great Northern beans.
Special Extra
Season to taste with hot pepper sauce.
K:55666v0:110137
RecipeDetail
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