Barley and Bean Soup with Franks

Name: Barley and Bean Soup with Franks
Prep time: 10 min
Cook time: 40 min
Yield: 40 servings
Ingredients: 1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained; 2 carrots, peeled, thinly sliced; 1 can (15-1/2 oz.) great Northern beans, rinsed; 2 tsp. LEA & PERRINS Worcestershire Sauce; 4 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Franks, cut into 1/4-inch-thick slices; 1/2 cup quick-cooking barley, uncooked; 1 qt. (4 cups) water

Cook: 40 min

Prep: 10 min

Ready: 40 min

Servings: 40 servings

Calories: 40.29

Ingredients

1 4 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Franks, cut into 1/4-inch-thick slices
2 1 can (15-1/2 oz.) great Northern beans, rinsed
3 1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
4 2 carrots, peeled, thinly sliced
5 1/2 cup quick-cooking barley, uncooked
6 1 qt. (4 cups) water
7 2 tsp. LEA & PERRINS Worcestershire Sauce

Directions

1
Combine ingredients in Dutch oven or large deep skillet.
2
Bring to boil on medium heat 10 min., stirring occasionally. Cover.
3
Simmer on medium-low heat 15 min. or until vegetables are crisp-tender, stirring occasionally.

Nutrition per serving

40.29 Calories

5.36g Carbs

1.73g Protein

1.47g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

Barley and Bean Soup with Franks

Directions

Nutrition per serving

Tags

Allergens