Vegetarian barley & bean soup
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Vegetarian barley & bean soup
  Vegetarian    Barley    Soups    Beans  
Last updated 6/12/2012 12:51:40 AM. Recipe ID 13306. Report a problem with this recipe.
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      Title: Vegetarian barley & bean soup
 Categories: Soups, Vegetarian
      Yield: 10 Servings
 
      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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Recipe ID 13306 (Apr 03, 2005)

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