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Vegetarian Barley & Bean Soup Recipe
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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.
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