Main dishes

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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kkatknap

posted:9/17/2010

This is REALLY good! Great healthy meal!

a cook

posted:12/19/2008

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.

animalgirl84

posted:11/26/2007

This is my husband's favorite soup. We like to eat it in bread bowls.

a cook

posted:9/8/2007

My family really enjoyed this. Very simple to make.

a cook

posted:3/18/2007

Pretty good. I added ground beef ans butter beans. Good as leftovers too.

galeness

posted:1/30/2007

FAMILY LOVED THIS! IT WAS QUICK AND EASY. I USED DICED TOMATOES WITH THE BASIL AND GARLIC ALREADY ADDED. I MADE TWICE, THE SECOND TIME I ADDED 1 LB OF HAMBURGER. THIS WAS EXCELLENT ALSO. GREAT FOR LUNCH THE NEXT DAY.

green lady

posted:12/20/2006

I like to cook with dried beans, so I cooked the beans and regular barley together, then added the other ingredients. My husband didn't think he would like it, but he did after tasting it. This was very good and very tasty.

vilstudio

posted:10/1/2006

Excellent recipe. I used non quick barley which I cooked for 30 mins in 2 cups chicken broth, 2 cups water. I also used Emeril's Essense as a spice. The Quantity seems to make more than a serving of 4

Sharon6108

posted:7/11/2006

Great healthy dish.

Stairphany

posted:6/28/2006

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!