Black Bean Keilbasa Barley Soup

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 10

Ingredients

0.5 cup Barley, pearled, raw1.0 tbsp Extra Virgin Olive Oil1.0 medium (2-1/2" dia) Onions, raw74.0 gram(s) bell pepper, red, sweet, raw1.0 tsp Cumin seed1.0 tsp Oregano, ground2.0 serving(s) Spicy Hot V-8 Juice2.0 cup Vegetable Broth2.0 cup Bush's, Black Beans13.5 oz Eckrich Polska Keilbasa, Pork,Turkey,Beef 0.25 cup Parsley1.0 tbsp Cilantro, dried3.0 dash Pepper, black0.25 tsp Salt

Directions

Cook Barley 9 minutes set aside In medium-sized pot, heat olive oil on med heat Add onion and saute 5 minutes Add garlic, bell pepper, and 1 Tablespoon water. Cover and cook 5 minutes, stirring occasionally. Add cumin (ground) and oregano, stir one minute. Add V-8 Juice, vegetable broth, and Kielbasa. Bring to a boil, reduce heat and simmer 10 minutes, stirring occasionally. Add barley and black beans, summer 15 minutes, stirring occasionally. (If soup too thick, add water) Season with parsley, cilantro, pepper, and salt. I serve over warm cornbread (calories not included in this recipe)

Serving Size: 1 cup

Number of Servings: 10.0

Recipe submitted by SparkPeople user RACHELBUSH.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving