Vegetarian Barley & Bean Soup Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chopped onion,
2: Garlic cloves, minced
1 tbsp: Vegetable oil,
6 cup: Water,
28 ounce: Canned tomatoes, chopped, undrained
1 can: VAN CAMPs Kidney Beans,15oz, drained
9 ounce: Frozen green beans or peas,
1 cup: Sliced carrots,
1 cup: Sliced mushrooms,
1/2 cup: Medium QUAKER Barley*,
1 tsp: Basil,
1/2 tsp: Oregano,
1/2 tsp: Salt, optional
1/4 tsp: Black pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp