Black Bean and Barley Soup
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, November 2011
1 sweet onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, minced
2 (15-oz.) cans black beans, rinsed and drained
1 (14.5-oz.) can diced tomatoes
3 cups vegetable broth
1 T. ground cumin
1 T. dried oregano
1 t. chili powder
¼ t. chipotle chili powder
¼ t. salt
½ cup pearl barley
½ cup chopped fresh cilantro, garnish
Lime slices, garnish
Heat large sauce pan over medium-high heat. Add onion, bell pepper and garlic; saute 3 minutes or until vegetables are tender. Stir in beans, tomatoes, broth, cumin, oregano, chili powder, chipotle chili powder and salt; bring to a boil. Reduce heat; simmer 10 minutes. Add barley; cook until barley is tender, about 30 minutes. Garnish with cilantro and lime.
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