Thick with black beans, tomato, and quick-cooking barley, this is a terrific make-ahead soup for cold nights.
What You Need
Original recipe yields 8 servings
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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, about 1 cup each.
* 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.