Ingredients
- 2 garlic (cloves)
- 1/2 quaker barley
- 1,400 ml water
- 525 gr tomatoes (canned)
- 210 gr green beans (frozen)
- 130 gr carrots (sliced)
- 120 gr onion (chopped)
- 85 gr mushrooms (sliced)
- 16 ml vegetable oil
- 1 gr basil
- 1 gr oregano
- 1 gr salt
- 1 gr black pepper
- 1 package van camps kidney beans
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.
