Bean and Barley Soup

 

1

tablespoon canola or soybean oil

2

small onions, sliced

2

cloves garlic, chopped

1

teaspoon ground cumin

1/2

cup uncooked quick-cooking barley

1

can (15 ounces) Progresso® garbanzo beans, undrained

1

can (15 ounces) Progresso® black beans, rinsed and drained

1

can (14 1/2 ounces) stewed tomatoes, undrained

1

box (9 ounces) Green Giant® Simply Steam® frozen baby lima beans

3

cups water

2

tablespoons chopped fresh cilantro or parsley

• 1 Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
• 2 Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.