Comida Kraft
Recipe Box

Tomato-Black Bean Barley Soup

Prep Time
10
min.
Total Time
35
min.
Servings

8 servings, about 1 cup each

Thick with black beans, tomato, and quick-cooking barley, this is a terrific make-ahead soup for cold nights.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 8 servings, about 1 cup each

Healthy Living

  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1 Starch
  • 1/2 Fat

Nutrition Bonus

The black beans in this hearty low-fat meatless soup are a good source of fiber.

Nutritional Information

Serving Size 8 servings, about 1 cup each
AMOUNT PER SERVING
Calories 130
Total fat 3g
Saturated fat 0g
Cholesterol 0mg
Sodium 240mg
Carbohydrate 22g
Dietary fiber 6g
Sugars 5g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Great healthy recipe. 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.
Date published: 2005-01-26
Rated 4 out of 5 by from This was a wonderfully thick soup. 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!
Date published: 2006-06-28
Rated 4 out of 5 by from I LOVE the addition of barley and will probably try this recipe. 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.
Date published: 2005-01-06
Rated 4 out of 5 by from This recipe was really good. 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.
Date published: 2005-01-28
Rated 5 out of 5 by from Even made with the slow cooking barley that I cooked in advance, this soup was incredible! Even made with the slow cooking barley that I cooked in advance, this soup was incredible! It made a great lunch too since .. well, my kids were overwhelmed with the variety and flavor. I swear. They could live off mild cheddar cheese and white bread.
Date published: 2006-02-27
Rated 4 out of 5 by from I have made this soup twice this month! I have made this soup twice this month! The second time I added zucchini chunks (from our garden) and substituted diced tomatoes with garlic, basil and oregano (leaving out the herbs from the original) for the original tomatoes. It was fantastic!!
Date published: 2005-10-20
Rated 5 out of 5 by from Thank you so very much. 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.
Date published: 2005-02-13
Rated 5 out of 5 by from Great soup for vegetarians! 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.
Date published: 2008-12-19
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