Mexican Bean 'n' Barley Soup
- Number of Servings: 10
Ingredients
1 large onion, chopped1 garlic clove, minced1 Tbsp olive oil1 medium green bell pepper chopped1 medium sweet red pepper chopped2 cups frozen corn, thawed3/4 c quick cooking barley2 cups water1 - 16 oz can chili beans in chili sauce, undrained1 - 15 oz can pinto beans rinsed and drained1 - 15 oz can black beans rinsed and drained1 - 15 oz can tomato sauce1 - 15 oz can diced tomatoes, undrained1 - 15 oz can vegetable broth1 - 8 oz can chopped green chilies2 Tbsp chili powder1/2 tsp pepper
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.
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.
Nutritional Info 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
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