Bean and Barley Soup

  • Prep 35 min
  • Total 35 min
  • Ingredients 11
  • Servings 5

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

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  • 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.

Notes









Tips

Expert Tips

1 can (15 to 16 ounces) lima beans, rinsed and drained, can be substituted for the frozen lima beans.

“I’ve made it a point to drink a lot more water. I always have some at my desk and take a water bottle with me when I am on the go. I also try to get more liquids in the foods I eat, like this yummy soup.” Sherry L.

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
50
% Daily Value
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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