Yield: 10 servings
|1 cup||Chopped onion|
|2 \N||Garlic cloves; minced|
|1 tablespoon||Vegetable oil|
|28 ounces||Canned tomatoes, chopped undrained|
|1 can||VAN CAMP's Kidney Beans,15oz drained|
|9 ounces||Frozen green beans or peas|
|1 cup||Sliced carrots|
|1 cup||Sliced mushrooms|
|½ cup||Medium QUAKER Barley*|
|½ teaspoon||Salt (optional)|
|¼ teaspoon||Black pepper|
In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients. Bring to a boil.
Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing.
Ten 1-cup servings
*NOTE: To use Quick QUAKER Barley, substitute ⅔ cup quick barley for medium barley and decrease water to 5 cups. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally.
Nutrition Information: 1 cup * Calories 120 * Protein 5g * Carbohydrate 22g * Fat 2g * Cholesterol 0mg * Dietary Fiber 5g * Sodium 300mg * Percent of Calories from Fat: 13% Exchanges: Starch/Bread 1, Vegetable 1-½ Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 03-05-95