Post by justjohn on Feb 15, 2008 7:15:23 GMT -7
Made this several times. It is good. You can eliminate the Tobasco sauce if you want. I don't use it.
Hearty Barley Bean Soup
5 cups water
1/2 cup pearl barley
4 oz can of green chillies
2x19 oz cans white kidney beans
2x19 oz cans chick beans
28 oz can Italian stewed tomatoes
12 oz can kernal corn or diced carrots
3 cubes of bouilon cubes of beef baste to taste
1 medium onion fine chopped
1/2 tsp minced garlic
4 drops Tabasco sauce (or to taste)
salt & pepper, to taste
Rinse and drain chick peas and beans. Combine all ingredients in a large pot and bring to a boil over high heat. Reduce heat and simmer until barley is tender, about 1 hour. Stir occasionally. Soup will be quite thick. More water can be added to reach desired consistency. This soup freezes well.