tomato-black bean barley soup
makes: 4 servings 
 
1 medium  yellow onion, chopped
2 clove  garlic, chopped
1/2 cup  kraft special collection sun-dried tomato vinaigrette dressing
1 quart  (4 cups) water
1 can  (15 oz.) black beans, drained
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 medium  green pepper, chopped
 
cook onion and garlic in dressing in large saucepan on medium heat 5 
minutes 
or until onion is tender, stirring frequently. 
add all remaining ingredients except green peppers; mix well. bring to 
boil. 
reduce heat to medium-low; simmer 15 minutes, stirring occasionally. 
remove from heat. stir in green peppers; cover. let stand 5 minutes. 
 
 
kraft kitchens tips 
make-ahead 
prepare the soup a day or two in advance, reserving the green peppers. 
add the peppers to the hot soup just before serving. this keeps the 
peppers crisp and bright green in color. 
 
 
nutrition information 
 
nutrition bonus: 
try this hearty, meatless soup. it's made with black beans, a good 
source of dietary fiber, and green peppers, which provide vitamin c. 
 
  diet exchange:
2-1/2   starch,1 vegetable,1 fat
 
nutrition (per serving) 
calories 260 total fat 6g saturated fat 1g cholesterol 0mg sodium 
480mg carbohydrate 45g dietary fiber 11g sugars 10g protein 10g 
vitamin a 15%dv vitamin c 35%dv calcium 8%dv iron 15%dv 
 
 
 
 
 
 
 
(ID: 73772) Mirror: rec.food.recipes: Mon, Jul 18, 2005


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