Bean And Barley Soup
|Medium pearl barley||1 1⁄2 Ounce, uncooked|
|Instant vegetable broth and seasoning mix||3 Ounce (3 packets)|
|Canned pinto beans/Pink beans||8 Ounce, drained, rinsed|
|Canned diced tomatoes||1⁄2 Cup (8 tbs), seeded and chopped|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh parsley||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Thyme leaves||1⁄8 Teaspoon|
1. In 3-quart microwavable casserole combine 1 quart water, the barley, and broth mix. Cover and microwave on High (100%) for 10 minutes, rotating casserole 1/2 turn halfway through cooking.
2. Add beans, onion, celery, carrot, tomatoes with reserved liquid, and garlic and stir to combine. Cover and microwave on High for 15 minutes, rotating casserole 1/2 turn halfway through cooking. Let soup stand 3 to 5 minutes, until barley is tender.
3. Stir in remaining ingredients.