2 tablespoons olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
5 cups canned black beans
3 (15 ounce) cans whole peeled tomatoes with green chile peppers, with liquid
1 (15 ounce) can sliced green beans
1 (15 ounce) can sliced black beans, drained
1 (4 ounce) can sliced green olives, drained
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon dried nutmeg
Heat olive oil in a large saucepan over medium-low heat. Stir in onion slices and garlic. Cook and stir 10 minutes.
Add black beans, tomatoes with green chile peppers with liquid, black beans, green olives, parsley, salt and pepper. Stirring constantly, cook and stir about 5 minutes.
When the soup is blended, gradually pour into a 10 quart soup pot. Bring the water to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for 1 to 2 minutes.
Chill and stir vegetables and chicken into barley mixture. Season with salt, pepper and nutmeg. Continue to simmer about 5 minutes, stirring occasionally.
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