Southwest Barley Soup

By cmschnettler

Ingredients

• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tablespoon olive or vegetable oil
• 3 cups water
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (14.5 ounce) can chicken broth
• 2 cups medium pearl barley
• 1 (4 ounce) can chopped green chilies, drained
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 c. bacon pieces
• Hot sauce to taste
• Chopped cilantro to taste
• Crushed tortilla chips (optional)
• Shredded cheddar (optional)

Details

Servings 12

Preparation

Step 1

In a Dutch oven or soup kettle, saute onion and garlic in oil until tender. Add rest of ingredients. Bring to a boil. Reduce heat; cover and simmer after 45 minutes.
Serve with tortilla chips & cheese on top, if desired.