VEGETARIAN BARLEY and BEAN SOUP |
Course : Soups
Serves: 10 |
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Ingredients:
1 cup onion -- chopped |
2 cloves Garlic -- minced |
1 teaspoon Vegetable oil |
6 cups Water |
28 ounces tomatoes, canned -- undrained, chopped |
1 can Kidney Beans -- drained |
9 ounces Frozen green beans -- or peas |
1 cup carrots -- sliced |
1 cup mushrooms -- sliced |
1/2 cup barley |
1 teaspoon Basil |
1/2 teaspoon Oregano |
1/2 teaspoon Salt |
1/4 teaspoon Black pepper |
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Preparation / 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
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