Bean and Barley Soup

Bean and Barley Soup

Enjoy this barley soup made using Muir Glen® tomatoes, Green Giant® Simply Steam® beans and Progresso® beans – a tasty dinner.

  • Minutes Prep Time
  • Minutes Total
  • 5 Recipe Yield
  • In 4-quart Dutch oven, heat oil over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
  • Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover; simmer about 10 minutes or until lima beans are tender. Stir in cilantro.


  • 1 tablespoon canola oil
  • 2 small onions, sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 cup uncooked quick-cooking barley
  • 1 can (15 oz) Progresso™ garbanzo beans (chick peas), undrained
  • 1 can (15 oz) Progresso™ black beans, drained and rinsed
  • 1 can (14.5 oz) Muir Glen™ organic stewed tomatoes, undrained
  • 1 box (9 oz) Green Giant™ Simply Steam® frozen baby lima beans
  • 3 cups water
  • 2 tablespoons chopped fresh cilantro or parsley

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