Vegetarian barley & bean soup

Yield: 10 servings

Measure Ingredient
1 cup Chopped onion
2 \N Garlic cloves; minced
1 tablespoon Vegetable oil
6 cups Water
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*
1 teaspoon Basil
½ teaspoon Oregano
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

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