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Bean and Barley Soup

Bean and Barley Soup
  • Prep 35 min
  • Total 35 min
  • Ingredients 11
  • Servings 5
Enjoy this barley soup made using Muir Glen® tomatoes, beans and Progresso® beans – a tasty dinner.
Updated August 2, 2016

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) frozen baby lima beans
  • 3 cups water
  • 2 tablespoons chopped fresh cilantro or parsley

Steps

  • 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
    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.

  • 1 can (15 to 16 ounces) lima beans, rinsed and drained, can be substituted for the frozen lima beans.
  • This tasty, quick soup contains many good-for-you ingredients, including barley, beans and tomatoes. These provide high fiber, heart-friendly folic acid and lots of iron that is good for the iron in your blood, and all with a reasonable amount of fat, extremely important for your overall health.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
50
Trans Fat
0g
Cholesterol
0mg
0%
% Daily Value*:
Vitamin A
8%
8%
Exchanges:
Free
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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