Tomato-Black Bean and Barley Soup

• 1 cup chopped onion
• 2 tsp. garlic clove, chopped
• 1/2 cup KRAFT Sun-Dried Tomato dressing
• 15 oz. black beans, cooked or canned without added salt, drained
• 14-1/2 oz. tomato, diced, canned, undrained
• 1/2 cup quick-cooking barley, uncooked
• 1 tsp. dried basil leaves
• 1/2 tsp. black pepper
• 1 cup green pepper, chopped
• 4 cups BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 3 cups sliced fresh strawberries
• 1/4 cup PLANTERS Sliced Almonds
• 32 fl oz (4 cups) drinking water

1. COOK onion and garlic in dressing in large saucepan on medium heat 5 minutes or until onion is tender, stirring frequently.
2. ADD 4 cups of water and all remaining ingredients except green peppers; mix well.
3. Bring to boil.
4. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
5. REMOVE from heat.
6. Stir in green peppers; cover.
7. Let stand 5 minutes.
8. SERVE evenly between 4 bowls.
9. COMPLEMENT each meal with 3/4 of a cup cottage cheese, 1/2 a cup of strawberries and 1 Tbsp.
10. of almonds for dessert.
11. SERVE each meal with 8 fl oz (1 cup) of water.

onion, garlic, tomato dressing, black beans, tomato, barley, basil, black pepper, green pepper, s, fresh strawberries, almonds, water

Taken from www.kraftrecipes.com/recipes/tomato-black-bean-barley-soup-109371.aspx (may not work)