Vegetarian Barley and Bean Soup

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Try this Vegetarian Barley and Bean Soup recipe, or contribute your own.


1/2 ts Oregano
1/4 ts Black pepper
1 c carrots; Sliced
1/2 c QUAKER Barley; Medium *
1 c Mushrooms; sliced
1 ts Basil
1 tb Vegetable oil
6 c Water
1/2 ts Salt; optional
28 oz Canned tomatoes; chopped, undrained
9 oz Frozen green beans; or peas
1 c Onions; chopped
2 Garlic; minced

Original recipe makes 10



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: Quakers Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File

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