Tomato Black Bean Barley Soup
Quick and easy!
Servings - 4 servings
- 1 small yellow onion, chopped
- 2 cloves garlic, crushed
- 1/2 cup Italian salad dressing
- 4 cups water
- 15 oz can black beans, drained
- 15 oz can diced tomatoes, undrained
- 1/2 cup quick-cooking barley
- Handful fresh basil, chopped or use 1 tsp dried basil
- Salt and pepper to taste
- 1 medium green pepper, chopped
- Dollops of sour cream (optional)
- 2 cups frozen corn
- Wheat Rolls
- 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.
I love your soup recipes. They are easy and yummy! thanks! I made the zucchini veggie soup today with a tomato base and it turned out really well. this one sounds good too!
That sounds really good, and cost effective to boot! tahnks for sharing it, I may have to try it.
Michelle L. says
I’m glad you liked this soup. I wanted to tell your readers, in case they use this recipe, that the original recipe calls for 1/2C Sun-Dried Tomato Vinaigrette Dressing instead of the Italian. This dressing was a special purchase for this recipe, initially, and now I keep it on hand when it’s on sale (Kroger has it’s own store brand sometimes on sale for $1). I can’t imagine this soup without this dressing. It adds an immense amount of flavor.
Also, for the readers that would like to add more protein, we add one package of browned smoked sausage at the end of the recipe. Yum!
Thanks for the great site!
I think I might make this, this weekend.
Thanks Erin !
PS – How is baby boy #3 treating you?
This is going on next weeks menu! I have everything in either the cupboard or garden.
I made this for dinner tonight and I added a little ground beef, switched up the barley with some brown rice and used italian pesto dressing. It was so good and easy! Thanks so much for putting your recipes out there for free! Your website has given our dinners a make-over! I actually started using your recipes yesturday starting with the Beef and Bean Chimicungas and my husband loved them( which is a rare case with what I normally turn out) Thanks again and keep up the good work and creativity with your meals:)
This looks soooo good!! But, I think I’d be inclined to use a broth of some sort, rather than water. Whether it was chicken stock, beef broth or vegetable broth, it would, I think, deepen the flavor of the soup. Granted, it would probably push it over the $5 limit, unless you had some already made and available. But, still – this just looks so yummy – especially with soup weather upon us!
I’m curious about the salad dressing. I get that it adds a great flavor component, but I’m having a hard time thinking that I’d want all that oil floating on top of my soup. Have you thought about using the dry Italian dressing mix? I always have packets of that on hand…hmm, I may just have to try that myself and see how it works.
I think I might throw the frozen corn into the soup and make it even one step easier.
On the note of beans.
I didn’t have canned, just dried. No you don’t need to soak overnight. No you don’t need to wait to add the salt.
Recipe was fine.