Bean Barley Soup

Published: December 25, 2010

YIELD: 8 servings
|
PREP TIME: 5 min
|
COOK TIME: 30 min

Here’s a thick and hearty soup that is a vegetarian delight. For a milder version, use mild salsa or to add a super kicked up spice, use the hot salsa. The bean mix adds a variety of colour and texture to the soup as well. Toast a baguette to enjoy alongside with dinner.

Ingredients

1	tbsp extra virgin olive oil
4	cloves garlic, minced
1	jar (430 mL) medium salsa
½	cup pearl barley
2	cans (19 oz each) mixed beans
	(chick peas, red kidney beans, black beans.)Drained and rinsed
1½	cups frozen corn

Directions

In soup pot, heat the olive oil over medium-low heat
and cook garlic for about 1 minute or until starting to
become golden. Add salsa and stir to combine. Add
4 cups of water and barley. Bring to the boil and add
beans and corn. Reduce heat to simmer, and cook for
about 30 minutes or until barley is tender. Season with
salt and pepper to taste.