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Barley and Bean Soup

1 cup Onion -- chopped
2 Garlic cloves -- minced
1 teaspoon Vegetable oil
6 cups Water
28 ounces canned Tomatoes Undrained, chopped
1 can Kidney Beans -- drained
9 oz Frozen green beans or Peas
1 c Carrots -- sliced
1 c Mushrooms -- sliced
1/2 c Barley
1 t Basil
1/2 ts Oregano
1/2 ts Salt
1/4 ts 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

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