Appetizers / Soups / Salads

Roasted Vegetable Soup with Black Beans and Barley is for Soup.

Roasted Vegetable Soup with Black Beans and Barley takes 30 minutes to prepare.

Roasted Vegetable Soup with Black Beans and Barley takes 15 minutes to cook.

Roasted Vegetable Soup with Black Beans and Barley makes 6 servings.

The ingredients for Roasted Vegetable Soup with Black Beans and Barley are:

* Chicken Broth, 6 cup (8 fl oz)
* Onions, raw, 2.5 medium (2-1/2" dia)
* Green Peppers (bell peppers), 1.5 cup, strips
* Yellow Sweet Corn, Canned, 1 can (12 oz) yields
* Red Ripe Tomatoes, .5 cup cherry tomatoes
* Beans, black, 2 cup
* Red Ripe Tomatoes, 1 large whole (3" dia)
* Lime Juice, 1 fl oz
* *Cumin seed, 1 tsp
* Chili powder, 1 tsp
* Pepper, black, 1 tsp
* Salt, 1 dash
* Garlic, 3 tsp
* Barley, pearled, cooked, 1.5 cup

Here is how you make Roasted Vegetable Soup with Black Beans and Barley:

Preheat the oven to 500 degrees. Slice pepper, tomatoes, and onions in half and place on baking sheet. Drain corn and place on baking sheet as well. Roast vegetables in oven for about 20-25 minutes, turning once. In the meantime, place drained beans in a pot with the lime juice, spices, broth and barley. After veggies are done, let cool until they are cool enough to handle, then chop and place in the pot with the beans, broth, spices and barley. Bring to a boil, then turn down the heat and let simmer until you're ready to eat. Makes about 6-8 one cup servings.Number of Servings: 6Recipe submitted by SparkPeople user HPAYNENVA.

The nutritional information for Roasted Vegetable Soup with Black Beans and Barley is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 273.0

• Total Fat: 3.9 g
• Cholesterol: 2.5 mg
• Sodium: 1,685.5 mg
• Total Carbs: 42.8 g
• Dietary Fiber: 9.2 g
• Protein: 19.5 g

The dietary needs meet for Roasted Vegetable Soup with Black Beans and Barley is Low Fat