LOCATION: Recipes >> Soups >> Bean Barley
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Bean Barley
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Three Bean & Barley Soup
2 small onions, cut in half and thinly sliced
2 cloves garlic, finely chopped
1 tsp. ground cumin
1/2 cup uncooked quick-cooking barley
1/2 tsp. salt
3 cup water
1 can (15 to 16 ozs.) garbanzo beans, undrained
1 can (about 14 1/2 ozs.) stewed tomatoes, undrained
1 pkg. (10 ozs.) frozen lima beans
2 Tbsp. chopped fresh cilantro
Spray Dutch oven with veggie spray. Cook onions, garlic and cumin
over medium heat, 4 to 5 minutes, stirring occasionally, until
onions are tender. Stir in remaining ingredients except cilantro.
Heat to boiling; reduce heat. Cover and simmer about 10 minutes
or until lima beans are tender. Stir in cilantro.
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