Take 10 minutes to prep this easy Barley and Bean Soup Recipe. Barley and sliced franks make this tomato-based bean soup hearty fare for a cold winter's night.
What You Need
Original recipe yields 8 servings
4 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Franks, cut into 1/4-inch-thick slices
1 qt. (4 cups) water
1 can (15-1/2 oz.) great Northern beans, rinsed
1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
2 carrots, peeled, thinly sliced
1/2 cup quick-cooking barley, uncooked
2 tsp. LEA & PERRINS Worcestershire Sauce
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Let's Make It
Combine ingredients in Dutch oven or large deep skillet.
Bring to boil on medium heat 10 min., stirring occasionally. Cover.
Simmer on medium-low heat 15 min. or until vegetables are crisp-tender, stirring occasionally.
Serve with a warm roll and side salad to round out the meal.
Substitute cannellini beans for the great Northern beans.
Season to taste with hot pepper sauce.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.