Bean, Corn and Barely Soup

Name: Bean, Corn and Barely Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 cup, 5 serving(s)
Ingredients: 2 1/2 cups vegetable broth; 1/4 cup barley; 1 carrot, peeled and diced; 3 garlic cloves, peeled and diced; 1 onion, peeled and diced; 1 cup corn; 1 cup beans (of your choice); 1 1/2 cups tomato soup

Submitted by MmmLovage

"This is a high in fibre healthy way to enjoy a hearty soup. I brew up my own vegetable broth by saving all the trimmings of vegetables that one would usually throw away. After a couple of weeks I usually have enough veggie trimmings to put in the stalk pot; along with water, herbs and spices I allow it to simmer for 1 hour. After broth has cooled I strain it then put it into containers and freeze until ready to use."

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Ready In:: 1hr 15mins
Ingredients:: 8
Yields:: 1 cup
Serves:: 5

ingredients

2 ¹⁄₂ cups vegetable broth
¹⁄₄ cup barley
1 carrot, peeled and diced
3 garlic cloves, peeled and diced
1 onion, peeled and diced
1 cup corn
1 cup beans (of your choice)
1 ¹⁄₂ cups tomato soup

directions

In a large sauce pan on high heat combine the broth, barley and carrots; bring to boil; simmer on medium heat until cooked about 20 minutes.
While the broth, barley and carrots are cooking preheat a small skillet on medium heat and add the garlic and onion; cook until transparent about 5 minutes.
When the broth, barley and carrots are cooked add corn and rinsed beans mix well; then add garlic, onion and diced tomatoes or tomato soup.
Let sit for 1 hour to blend the flavours, re-heat; top with parmesian cheese and serve.