Vegetarian Barley & Bean Soup Recipe

Step 1

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.

Things You'll Need

  • 1c Chopped onion
  • 2 Garlic cloves; minced
  • 1tb Vegetable oil
  • 6c Water
  • 28oz Canned tomatoes, chopped
  • -- undrained
  • 1cn VAN CAMP's Kidney Beans,15oz
  • -- drained
  • 9oz Frozen green beans or peas
  • 1c Sliced carrots
  • 1c Sliced mushrooms
  • 1/2c Medium QUAKER Barley*
  • 1ts Basil
  • 1/2ts Oregano
  • 1/2ts Salt (optional)
  • 1/4ts Black pepper

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