| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups, Vegetarian | 10 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip
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