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Recipe from a Reader
Cheesy Bean & Barley Soup

From Judith:



Cook cauliflower until tender and puree in blender. Put back in pan. Spray non-stick skillet with PAM and cook onion and pepper, sprinkled with garlic salt, until lightly brown. Add to soup pan. Add remaining ingredients and season with bouillon, and black pepper. Stir over low heat until cheese is melted. Simmer for 15 minutes with lid on. Turn heat off and remove lid. It will have a thick cheesy consistency. DELICIOUS! and healthy.