Tomato-Barley Soup
"This recipe came from a Pilsbury Easy Vegetarian Meals book. I make this soup often and can add different things leftover in the fridge, mostly little bits here and there. The tomato barley flavors blend well and I love tomato soup anyway!"
- Ready In:
- 18mins
- Ingredients:
- 9
- Yields:
-
1 Pot of soup
- Serves:
- 5
ingredients
- 1 cup thinly sliced celery
- 1⁄4 cup diced onion
- 1⁄4 cup diced green pepper
- 1 (15 ounce) can great northern beans, drained (use half the can)
- 1⁄2 cup uncooked quick-cooking barley
- 2 cups water
- 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
- 1 (15 ounce) can tomato juice
- grated cheese, in bowl (to garnish)
directions
- In medium sauce pan combine all soup ingredients.
- Bring to boil over medium heat.
- Reduce heat to low.
- Cover and simmer 10-15 minutes or until barley is tender.
- If desired add salt and pepper and top each bowl with grated cheese when served.
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RECIPE SUBMITTED BY
I am married, have three children and two grandchildren. My youngest "oops" baby is just turning 17 and is going to be a senior in high school in the fall.. I love to cook and collect recipes. I get a lot of my good recipes from church potlucks. Since I am now retired and a stay at home mom, I have time to search the RecipeZaar site and try a lot of the recipes. We love living on the coast and would never move back inland!
