| 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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