Vegetarian barley and bean soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 2 | 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 |
Directions
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 File