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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 6 |
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This recipe came from a Pilsbury Easy Vegetarian Meals book. I make this soup often and can add different things leftover in the fridge, mostly little bits here and there. The tomato barley flavors blend well and I love tomato soup anyway! Ingredients:
1 cup thinly sliced celery |
1/4 cup diced onion |
1/4 cup diced green pepper |
1 (15 ounce) can great northern beans, drained (use half the can) |
1/2 cup uncooked quick-cooking barley |
2 cups water |
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
1 (15 ounce) can tomato juice |
grated cheese, in bowl (to garnish) |
Directions:
1. In medium sauce pan combine all soup ingredients.
2. Bring to boil over medium heat.
3. Reduce heat to low.
4. Cover and simmer 10-15 minutes or until barley is tender.
5. If desired add salt and pepper and top each bowl with grated cheese when served.
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