Recipe: Vegetarian Barley and Bean Soup

VEGETARIAN BARLEY AND BEAN SOUP

1 cup chopped onion
2 garlic cloves, minced
1 tbsp vegetable oil
6 cups water
1 (28 oz) canned tomatoes, chopped, undrained
1 (15 oz) can kidney beans, drained
1 (10 oz) pkg frozen green beans (or peas)
1 cup sliced carrots
1 cup sliced mushrooms
1/2 cup medium Quaker Barley*
1 tsp basil
1/2 tsp oregano
1/2 tsp salt (optional)
1/4 tsp 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.

*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.

Makes 10 servings (1 cup each)
Source: Recipe booklet: Quaker's Best Barley Recipes, The Quaker Oats Company, 1992