Santa Fe Beans and Barley Soup
2 Tbs    vegetable oil  
2/3 cup    chopped onion  
1   can chopped green chilies, (4 ounce) drained  
2/3 cup    regular pearl barley  
3   cans beef broth, (15 ounce)  
1   can pinto beans, (15 ounce) drained and rinsed  
1/2 cup    Monterey Jack cheese, shredded  
1 Heat oil in skillet. Add onion and chilies; saute 3 minutes.
2 Add barley and broth. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender.
3 Stir in pinto beans and cheese; continue to cook until beans are hot and cheese is melted.
Servings: 4
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