Bean And Barley Soup Recipe
Ingredients
| 1 1/2 ounces uncooked medium pearl barley | ||
| 3 packets instant vegetable broth and seasoning mix | ||
| 8 ounces rinsed drained canned pinto or pink beans | ||
| Canned diced tomatoes | 1/2 Cup (16 tbs), seeded and chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Parsley | 1 Tablespoon, chopped | |
| 1/8 teaspoon each white pepper and thyme leaves | ||
Directions
1. In 3-quart microwavable casserole combine 1 quart water, the barley, and broth mix. Cover and microwave on High (100%) for 10 minutes, rotating casserole 1/2 turn halfway through cooking.
2. Add beans, onion, celery, carrot, tomatoes with reserved liquid, and garlic and stir to combine. Cover and microwave on High for 15 minutes, rotating casserole 1/2 turn halfway through cooking. Let soup stand 3 to 5 minutes, until barley is tender.
3. Stir in remaining ingredients.
2. Add beans, onion, celery, carrot, tomatoes with reserved liquid, and garlic and stir to combine. Cover and microwave on High for 15 minutes, rotating casserole 1/2 turn halfway through cooking. Let soup stand 3 to 5 minutes, until barley is tender.
3. Stir in remaining ingredients.
Chef
