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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 246.6
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 814.0 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 12.1 g
  • Protein: 11.1 g

View full nutritional breakdown of Mexican Bean 'n' Barley Soup calories by ingredient
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Mexican Bean 'n' Barley Soup

Submitted by: SANDIBTNT

Introduction

I found this receipe in a cooking magazine, it is very healthy and quite tasty, a little on the spicy side. I found this receipe in a cooking magazine, it is very healthy and quite tasty, a little on the spicy side.
Number of Servings: 10

Ingredients

    1 large onion, chopped
    1 garlic clove, minced
    1 Tbsp olive oil
    1 medium green bell pepper chopped
    1 medium sweet red pepper chopped
    2 cups frozen corn, thawed
    3/4 c quick cooking barley
    2 cups water
    1 - 16 oz can chili beans in chili sauce, undrained
    1 - 15 oz can pinto beans rinsed and drained
    1 - 15 oz can black beans rinsed and drained
    1 - 15 oz can tomato sauce
    1 - 15 oz can diced tomatoes, undrained
    1 - 15 oz can vegetable broth
    1 - 8 oz can chopped green chilies
    2 Tbsp chili powder
    1/2 tsp pepper

Directions

In a Dutch oven coated with nonstick cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3 - 4 minutes longer or until tender.

Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 - 20 minutes or until barley is tender.

Number of Servings: 10

Recipe submitted by SparkPeople user SANDIBTNT.






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