Title: Vegetarian Barley & Bean Soup
Categories: Soup Vegetarian
Yield: 10 Servings

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.

Nutrition Information: 1 cup * Calories 120 * Protein 5g * Carbohydrate 22g * Fat 2g * Cholesterol 0mg * Dietary Fiber 5g * Sodium 300mg * Percent of Calories from Fat: 13%

Exchanges: Starch/Bread 1, Vegetable 1-1/2

Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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