Bean and Barley Soup

Name: Bean and Barley Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 5
Cuisine: Global
Ingredients: 425 grams can black beans, rinsed and drained; 425 grams can garbanzo beans, undrained; 411 grams can stewed tomatoes, undrained; 1 Tbsp canola or soybean oil; 2 Tbsps chopped fresh cilantro or parsley; 255 grams box frozen baby lima beans; 2 cloves garlic, chopped; 1 teaspoon ground cumin; 2 smalls onions, sliced; 118 milliliters uncooked quick-cooking barley; 710 milliliters water

Bean and Barley Soup might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This vegan recipe has 337 calories, 17g of protein, and 3g of fat per serving. This recipe serves 5. Head to the store and pick up beans, garlic, canned tomatoes, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. Autumn will be even more special with this recipe.

Instructions

Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.

Ingredients you will need

Garlic