Ingredients
2
teaspoons vegetable oil
1
large onion, chopped (1 cup)
1
medium stalk celery, chopped (1/2 cup)
1/2
cup uncooked quick-cooking barley
5
cups tomato juice
1
to 2 teaspoons Cajun or Creole seasoning
2
cans (15 to 16 oz each) great northern or navy beans, drained, rinsed
1/4
cup chopped fresh parsley
Preparation
In 12-inch skillet, heat oil over medium-high heat. Add onion and celery; cook, stirring occasionally, until crisp-tender.
Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 20 minutes or until barley is tender. Stir in parsley.
