Tomato-Black Bean Barley Soup
Barley Kielbasa Stew


Tomato-Black Bean Barley Soup
Makes: 4 servings

1 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 cup Kraft Special Collection Sun-Dried Tomato Vinaigrette Dressing
1 qt. (4 cups) water
1 can (15 oz.) black beans, drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup quick-cooking barley
1 tsp. dried basil leaves
1/2 tsp. black pepper
1 medium green pepper, chopped

Cook onion and garlic in dressing in large saucepan on medium heat 5
minutes
Or until onion is tender, stirring frequently.
Add all remaining ingredients except green peppers; mix well. Bring to
boil.
Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
Remove from heat. Stir in green peppers; cover. Let stand 5 minutes.


Kraft Kitchens Tips
Make-Ahead
Prepare the soup a day or two in advance, reserving the green peppers.
Add the peppers to the hot soup just before serving. This keeps the
peppers crisp and bright green in color.


Nutrition Information

Nutrition Bonus:
Try this hearty, meatless soup. It's made with black beans, a good
source of dietary fiber, and green peppers, which provide vitamin C.

Diet Exchange:
2-1/2 Starch,1 Vegetable,1 Fat

Nutrition (per serving)
Calories 260 Total fat 6g Saturated fat 1g Cholesterol 0mg Sodium
480mg Carbohydrate 45g Dietary fiber 11g Sugars 10g Protein 10g
Vitamin A 15%DV Vitamin C 35%DV Calcium 8%DV Iron 15%DV






Barley Kielbasa Stew


1 tablespoon olive oil
1/2 pound small button mushrooms, cut in half, divided
1 medium onion, chopped
3 cloves garlic, finely chopped
2 teaspoons dried leaf oregano, crushed
2 teaspoons dried leaf basil, crushed
6 cups chicken broth
1 cup pearl barley
2 bay leaves
3 medium carrots, peeled and sliced 1/4-inch thick
1/2 cup Pinot Noir wine or chicken broth
1 pound Kielbasa sausage, cut into 1/2-inch thick slices


In large pot with cover, heat oil over medium-high heat. Add half of
mushrooms (about 1/4 pound), onion and garlic. Saute for 3 to 4 minutes,
stirring occasionally. Add oregano and basil; saute 2 additional minutes.
Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce
heat, cover and cook for 25 minutes. Mix in carrots, wine or broth and
remaining 1/4 pound mushrooms. Bring to a boil. Reduce heat and simmer for
20 minutes. Add sausage and cook an additional 5 minutes. Remove bay
leaves. Ladle into bowls and serve. Makes 8 servings.


SOURCE: Soups-N-Stews Digest
Posted By: Jamie R >
From Ann In Fla



--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/