Bean and Barley Soup

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  • 35 min prep time
  • 35 min total time
  • 11 ingredients
  • 5 servings

Ingredients

1
tablespoon canola oil
2
small onions, sliced
2
cloves garlic, finely chopped
1
teaspoon ground cumin
1/2
cup uncooked quick-cooking barley
1
can (15 oz) Progresso™ garbanzo beans (chickpeas), undrained
1
can (15 oz) Progresso™ black beans, drained and rinsed
1
can (14.5 oz) Muir Glen™ organic stewed tomatoes, undrained
1
box (9 oz) Green Giant™ Simply Steam® frozen baby lima beans
3
cups water
2
tablespoons chopped fresh cilantro or parsley

Directions

  1. 1 In 4-quart Dutch oven, heat oil over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
  2. 2 Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover; simmer about 10 minutes or until lima beans are tender. Stir in cilantro.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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