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Tomato Black Bean Barley Soup

Tomato Black Bean Barley Soup

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes

Ingredients

  • 1 small yellow onion, chopped ($.20)
  • 2 cloves garlic, crushed ($.10)
  • 1/2 cup Italian salad dressing ($.20)
  • 4 cups water
  • 1 15 oz. can black beans, drained ($.80)
  • 1 15 oz. can diced tomatoes, undrained ($.65)
  • 1/2 cup quick-cooking barley ($.40)
  • Handful fresh basil, chopped (from the garden) or use 1 tsp dried basil
  • Salt and pepper to taste
  • 1 medium green pepper, chopped (from the garden!!!)
  • Dollops of sour cream (optional) Omit if dairy-free!
  • 2 cups frozen corn ($1)
  • Homemade Wheat Rolls ($.50) I had some stashed in the freezer

Directions

  • In large saucepan, cook onion and garlic in dressing in large saucepan on medium heat 5 minutes or until onion is tender, stirring frequently.
  • Stir in all remaining ingredients except green peppers and bring to a boil.
  • Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  • Remove from heat and stir in green peppers. Cover and let stand for 5 minutes.
  • Top each bowl with dollop of sour cream.
  • Cook frozen corn according to the directions on the package.
  • Make homemade wheat rolls, or serve with store bought bread.
  • Serve Tomato Black Bean Barley Soup with Corn and Wheat Rolls.

Cost $3.85