Today's meal isn't exactly soup. It's meatless chili, which the whole family enjoys. Following is the original recipe from "Light & Tasty," a Taste of Home magazine.
Mexican Bean n' Barley Chili
1 large onion, chopped
1 garlic clove, minced
1 tbsp olive oil
1 green & red pepper, chopped
2 cups frozen corn, thawed
3/4 cup quick-cooking barley
2 cups water
1 can chili beans in sauce, undrained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can tomato sauce
1 can diced tomatoes, undrained
1 can vegetable broth
2 cans chopped green chilies
2 tbsp chili powder
1/2 tsp pepper
Saute onion and garlic in oil for 2 minutes. Stir in the peppers and cook 3-4 minutes longer, until tender. Stir in the remaining ingredients; bring toa boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender.
To adapt this to our family, we eliminate the peppers (we only like them fresh), the barley (because I'm gluten intolerant), and the sauce (we like a more brothy texture to our chili). We use water instead of vegetable broth. And we use what beans are on hand, which usually means kidney, in place of the pinto beans. Pinto beans are already present in the chili beans with chili sauce. I would recommend that you don't replace the black beans. They have a wonderful flavor all their own. We also double the recipe. And it goes fast!
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