Vegetarian Barley and Bean Soup 1 c Chopped onion
2 Garlic cloves; minced
1 tb Vegetable oil
6 c Water
28 oz Canned tomatoes, chopped - undrained
1 cn VAN CAMP's Kidney Beans, 15oz - drained
9 oz Frozen green beans or peas
1 c Sliced carrots
1 c Sliced mushrooms
1/2 c Medium QUAKER Barley*
1 ts Basil
1/2 ts Oregano
1/2 ts Salt (optional)
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 *NOTE: To use Quick QUAKER Barley, substitute
2/3 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.
Vegetarian Barley and Bean Soup printer friendly version located here. (Just the recipe. Nothing else.)
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