Vegetarian barley and bean soup

Yield: 10 Servings

Measure 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

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

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