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
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.