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Vegetarian barley & bean soup

Yield: 10 Servings

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

Instructions:

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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