Ingredients
- 2 garlic (cloves)
- 1/2 quaker barley
- 6 c water
- 28 oz tomatoes (canned)
- 9 oz green beans (frozen)
- 1 c carrots (sliced)
- 1 c onion (chopped)
- 1 c mushrooms (sliced)
- 1 tb vegetable oil
- 1 ts basil
- 1/2 ts oregano
- 1/2 ts salt
- 1/4 ts black pepper
- 1 package van camps kidney beans
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.
