VEGETARIAN BARLEY And BEAN SOUP

13.09.2008 | Author: Cook | Posted in Barley
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VEGETARIAN BARLEY And BEAN SOUP


Servings: 10
Ingredients: 

  • 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.

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