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Main dishes

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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What You Need

1
 yellow onion, chopped
2
cloves  garlic, minced
1/2
cup  KRAFT Sun Dried Tomato Vinaigrette Dressing
1
qt.  (4 cups) water
1
can  (15 oz.) black beans, rinsed
1
can  (14-1/2 oz.) diced tomatoes, undrained
1/2
cup  quick-cooking barley
1
tsp.  dried basil leaves
1/2
tsp.  black pepper
1
 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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