Soups

Black Bean and Barley Soup

146

A delicious broth based soup featuring black beans and barley!

8
1 Tbl olive oil

3 cloves garlic, chopped

2 15 oz cans black beans

1 cup frozen corn

1 15 oz can crushed tomatoes

1 6 oz can crushed chipotle tomatoes ( I don't even know why we had these, but it did give the soup some spice!)

1 tsp cumin

2 cups vegetable broth

1 cup barley

salt and pepper to taste
In a large pot, heat the olive oil over medium heat and add chopped garlic. After a few minutes, the garlic will become very aromatic and that is when I added the beans, corn, and tomatoes. Stir until well mixed. Then let this set on medium heat for about 5 minutes. Then turn down to low heat until barley is done cooking. While that is cooking on medium, begin boiling vegetable broth in a saucepan. Once it begins to boil, add the barley. Then cover and lower heat to a simmer, let cook for ten minutes. One the barley is finished, pour into the bean mixture. Stir thoroughly, and there you have it folks! A black bean barley soup. We added some cheddar cheese to the top, and my husband added some oyster crackers, just to finish off the bag. Enjoy :)
Nutritions

Calories
294

Sodium
340mg
14% DV

Fat
17g
27% DV

Protein
2g
5% DV

Carbs
7g
2% DV

Fiber
2g
8% DV