Beet Barley Black Bean 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

BEEF & BLACK BEAN SOUP



Beef & Black Bean Soup image

I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

Steps:

  • In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

BLACK BEANS AND BARLEY



Black Beans and Barley image

Make and share this Black Beans and Barley recipe from Food.com.

Provided by lucy k.

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 teaspoons canola oil
1 medium red onion, chopped
1/2 red bell pepper, chopped
3 garlic cloves, minced
3/4 teaspoon ground cumin
1 1/2 cups reduced-sodium chicken broth or 1 1/2 cups vegetable broth
1/2 cup water
3/4 cup pearl barley
1/2 teaspoon dried oregano or 1/2 tablespoon fresh oregano
1/2 teaspoon hot sauce
1 (19 ounce) can black beans, rinsed
1/2 cup salsa
2 teaspoons lime juice
salt and pepper
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in a large, nonstick pan over medium heat.
  • Add onion and red pepper.
  • Cook for 3 minutes.
  • Add garlic.
  • Cook for 2 minutes more.
  • Add cumin.
  • Remove from heat, and set aside mixture in a bowl.
  • In the same pan, add broth, water, barley oregano and hot sauce.
  • Bring to a boil.
  • Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
  • Stir in beans, salsa, lime juice and onion mixture, and heat through.
  • Season with salt and pepper to taste.
  • Sprinkle with cilantro just before serving.

VEGETABLE BEAN BARLEY SOUP



Vegetable Bean Barley Soup image

This hearty soup is as filling as it is comforting. Full of zucchini, barley, tomatoes and carrots, it's one recipe that people always ask me for.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 15

1 medium onion, chopped
1/2 teaspoon dried basil
1/2 teaspoon dill weed
2 tablespoons canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 cup chopped carrots
1/2 cup medium pearl barley
1 can (15-3/4 ounces) pork and beans
2 small zucchini, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon cider vinegar

Steps:

  • In a large saucepan, saute the onion, basil and dill in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the pork and beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.

Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 1003mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges

BEET, BARLEY & BLACK BEAN SOUP



BEET, BARLEY & BLACK BEAN SOUP image

Categories     Soup/Stew     Bean     Vegetable

Number Of Ingredients 12

1 tsp olive oil
1 large onion, finely chopped (about 2 cups)
5 cloves garlic
2 tsp dried tarragon
Black pepper
8 cups water
4 medium-size beets, cut in half & half again, sliced 1/4 inch thick
3/4 cup pot barley
2 tbsp soy sauce
15 oz can black beans, rinsed and drained (about 2 cups)
2 tbsp balsamic vinegar
Dill (optional)

Steps:

  • In a stockpot over medium heat, saute the onion in the olive oil for 5 minutes. Add the garlic, tarragon, and pepper; saute until fragrant (about a minute). Add 8 cups of water, the beets, barley, and soy sauce, cover, and bring to a boil. Lower the heat and simmer for 30 minutes. Add the beans and simmer for another 10 to 15 minutes, stirring frequently to prevent the barley from sticking together, or unitl the barley is tender. Add the balsamic vinegar. Add dill if desired.

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