Tomato-Barley Soup

This recipe came from a Pilsbury Easy Vegetarian Meals book. I make this soup often and can add different things leftover in the fridge, mostly little bits here and there. The tomato barley flavors blend well and I love tomato soup anyway!

• Ready In: 18 mins
• Serves: 5
• Yields: 1 Pot of soup

Ingredients

• 1  cup  thinly sliced celery
• 1⁄4 cup  diced onion
• 1⁄4 cup  diced green pepper
• 1 (15 ounce) can great northern beans, drained (use half the can)
• 1⁄2 cup  uncooked quick-cooking barley
• 2  cups water
• 1 (14 1/2ounce) can Italian-style diced tomatoes, undrained
• 1 (15 ounce) can tomato juice
•  grated cheese, in bowl (to garnish)

Directions

1. In medium sauce pan combine all soup ingredients.
2. Bring to boil over medium heat.
3. Reduce heat to low.
4. Cover and simmer 10-15 minutes or until barley is tender.
5. If desired add salt and pepper and top each bowl with grated cheese when served.