Vegetarian Barley & Bean Soup

Ingredients

120 gr onion
2 garlic
16 ml vegetable oil
1,400 ml water
525 gr tomatoes
1 package van camps kidney beans
210 gr green beans
130 gr carrots
85 gr mushrooms
1/2 quaker barley
1 gr basil
1 gr oregano
1 gr salt
1 gr black pepper

Instructions

In 4 litre 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 two third 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.