Tomato Black Bean Barley Soup Recipes

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TOMATO-BLACK BEAN BARLEY SOUP



Tomato-Black Bean Barley Soup image

Thick with black beans, tomato, and quick-cooking barley, this is a terrific make-ahead soup for cold nights.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 8 servings, about 1 cup each.

Number Of Ingredients 10

1 yellow onion, chopped
2 cloves garlic, minced
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 qt. (4 cups) water
1 can (15 oz.) black beans, rinsed
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup quick-cooking barley
1 tsp. dried basil leaves
1/2 tsp. black pepper
1 green pepper, chopped

Steps:

  • Cook onions and garlic in dressing in large saucepan on medium heat 5 min. or until onions are tender, stirring frequently.
  • Add all remaining ingredients except green peppers; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
  • Remove from heat. Stir in green peppers; cover. Let stand 5 min.

Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 5 g

TOMATO AND BARLEY SOUP



Tomato and Barley Soup image

I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.

Provided by GaylaV

Categories     Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)
2 teaspoons garlic (minced)
2 tablespoons olive oil
1/3 cup pearl barley
1 (14 ounce) can stewed tomatoes (I like to give them a whirl in the food processor)
2 cups chicken broth
2 cups water
1 bay leaf
1/8 teaspoon black pepper

Steps:

  • Heat the olive oil in a large pot.
  • Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
  • While they are cooking pour the barley into a dish with water to cover.
  • Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
  • Drain the barley and add to the pot.
  • Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
  • Add more water or broth if it thickens too much.

Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1

TOMATO BARLEY SOUP



Tomato Barley Soup image

I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

Provided by Nancy Olsen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 ½ cups water
2 tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can chicken broth
¼ cup uncooked barley
⅛ teaspoon ground black pepper

Steps:

  • In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
  • Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
  • Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g

BLACK BEAN AND TOMATO SOUP



Black Bean and Tomato Soup image

This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.

Provided by judy2304

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can black beans, undrained
1 cup low-sodium chicken broth
cooking spray
1 small onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, undrained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
⅓ cup plain yogurt
4 teaspoons lime juice
2 teaspoons ground cumin
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro

Steps:

  • Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
  • Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g

BLACK BEAN AND TOMATO SOUP



Black Bean and Tomato Soup image

This is a delicious, very hearty soup. It's slightly spicy and is delicious served with corn bread.

Provided by RandyB1961

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 slices bacon
1/2 cup chopped onion
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can ro-tel diced tomatoes and green chilies
1 cup water
2 teaspoons soul food seasoning

Steps:

  • Cut bacon into 1/2-inch pieces; saute bacon and onions in large saucepan until onions are tender.
  • Add beans, tomatoes, water and Soul Food Seasoning.
  • Simmer over medium heat for one hour.
  • Serve with corn bread, if desired.
  • For milder soup, replace Ro-Tel tomatoes with regular diced tomatoes.

Nutrition Facts : Calories 276.1, Fat 15.8, SaturatedFat 5.2, Cholesterol 23.1, Sodium 569.9, Carbohydrate 23, Fiber 7, Sugar 0.9, Protein 11.4

MEXICAN BEAN BARLEY SOUP



Mexican Bean Barley Soup image

Wonderfully warming, this soup is always on the menu for the retreats we host on our woodland farm. Everyone enjoys spooning up its yummy vegetable broth and hearty mix of beans and barley. When I really want to bring smiles, I serve a basketful of my homemade onion-herb bread with it.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 12

2 medium onions, chopped
3 garlic cloves, minced
2 tablespoons canola oil
1 medium turnip, peeled and diced
1 medium carrot, diced
2 tablespoons finely chopped jalapeno pepper
1-1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
3 cans (14-1/2 ounces each) vegetable broth
2 cups cooked barley
1 can (15 ounces) pinto beans, rinsed and drained
2 teaspoons lemon juice

Steps:

  • In a large saucepan, saute onions and garlic in oil until tender. Add the turnip, carrot and jalapeno; cook and stir until tender. Add cumin and coriander; cook and stir for 2 minutes. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the barley, beans and lemon juice. Simmer, uncovered, 10-15 minutes longer or until soup thickens slightly.

Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 363mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

TOMATO BEEF BARLEY SOUP



Tomato Beef Barley Soup image

When my children were young, I needed a soup that everyone would eat-something filling but also something delicious. My sons really liked barley soup from a can, so I decided to try making it myself. My boys are now young adults, and this is one of the first things they ask me to make when they come to visit. -Karla Johnson, Winter Haven, Florida

Provided by Taste of Home

Categories     Lunch

Time 7h20m

Yield 8 servings (2-1/2 quarts)

Number Of Ingredients 11

1 pound ground beef
1 medium onion, finely chopped
1/2 medium head cabbage, coarsely shredded (about 5 cups)
1 large carrot, chopped
1-1/4 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) beef broth
2 cans (8 ounces each) roasted garlic tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups fresh or frozen corn (about 10 ounces), thawed
1/2 cup medium pearl barley

Steps:

  • In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

Nutrition Facts : Calories 239 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1372mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.

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