🫙 From the Spice Rack
Vegetarian Barley & Bean Soup
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 be...
maineasy
Ingredients8 items
Ingredients
- 1c chopped onion
- 2garlic cloves; minced
- 1tb vegetable oil
- 6c water
- 28ozcanned tomatoes, chopped
- 1c sliced carrots
- 1c sliced mushrooms
- 1/2c medium quaker barley*
Directions
- 1
1 c Chopped onion 2 Garlic cloves
- 2
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 gre
- 3
Add remaining ingredients
- 4
Bring to a boil
- 5
Reduce heat to low
- 6
Simmer 45 to 50 minutes or until barley is tender, stirring occasionally
- 7
Add additional water if soup becomes too thick upon standing
- 8
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