Creamy Vegetable Barley Soup

From: Chef /owner Frank Scibelli, Mama Ricotta’s and Cantina Fifteen Eleven, Charlotte, NC. Yield: 4 servings.

1 15-oz. can kidney beans, rinsed and drained
1⁄2 cup frozen whole kernel corn
1⁄2 cup medium pearl barley
1 14.5-oz. can diced tomatoes, undrained
1 cup sliced fresh mushrooms
1 cup chopped onion
1 carrot, peeled and sliced
1 stalk celery, thinly sliced
3 cloves garlic, minced
2 tsp. dried oregano or Italian seasoning
1⁄2 tsp. salt (op

Register to view the full article

Register to view this article

TAGS: Archive