Roasted Vegetable Soup with Black Beans and Barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Chicken Broth, 6 cup (8 fl oz) * Onions, raw, 2.5 medium (2-1/2" dia) * Green Peppers (bell peppers), 1.5 cup, strips * Yellow Sweet Corn, Canned, 1 can (12 oz) yields * Red Ripe Tomatoes, .5 cup cherry tomatoes * Beans, black, 2 cup * Red Ripe Tomatoes, 1 large whole (3" dia) * Lime Juice, 1 fl oz * *Cumin seed, 1 tsp * Chili powder, 1 tsp * Pepper, black, 1 tsp * Salt, 1 dash * Garlic, 3 tsp * Barley, pearled, cooked, 1.5 cup
Preheat the oven to 500 degrees. Slice pepper, tomatoes, and onions in half and place on baking sheet. Drain corn and place on baking sheet as well. Roast vegetables in oven for about 20-25 minutes, turning once. In the meantime, place drained beans in a pot with the lime juice, spices, broth and barley. After veggies are done, let cool until they are cool enough to handle, then chop and place in the pot with the beans, broth, spices and barley. Bring to a boil, then turn down the heat and let simmer until you're ready to eat. Makes about 6-8 one cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user HPAYNENVA.
Number of Servings: 6
Recipe submitted by SparkPeople user HPAYNENVA.
Nutritional Info Amount Per Serving
- Calories: 273.0
- Total Fat: 3.9 g
- Cholesterol: 2.5 mg
- Sodium: 1,685.5 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 9.2 g
- Protein: 19.5 g
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