Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  margarine
  1                     onion -- diced
  4             ounces  mushroom -- sliced
  1                cup  canned reduced sodium beef broth -- or chicken broth
     1/2           cup  pearl barley
  1           teaspoon  tabasco pepper sauce
  1                     red bell pepper -- diced
  1                     zucchini -- sliced

Preparation:

1. In a 10-inch skillet over medium heat, melt butter; cook onion and mushrooms 5 minutes, stirring occasionally. 2. Add chicken broth, barley and Tabasco pepper sauce. Over high heat, bring to a boil. Reduce heat to low; cover and simmer 20 minutes. 3. Add red pepper and zucchini; cover and simmer 15 to 20 minutes longer or until barley is tender, stirring occasionally. Serve mixture hot or cold.

Nutritional Information:

171 Calories (kcal); 6g Total Fat; (31% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 73mg Sodium