---------- Recipe via Meal-Master (tm) v8.02
       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
   Nutrition Information: 1 cup
   * Calories 120
   * Protein 5g
   * Carbohydrate 22g
   * Fat 2g
   * Cholesterol 0mg
   * Dietary Fiber 5g
   * Sodium 300mg
   * Percent of Calories from Fat: 13%
   Exchanges: Starch/Bread 1, Vegetable 1-1/2
   Source: Quaker’s Best Barley Recipes
   Copyright 1992 The Quaker Oats Company
   Reprinted with permission from The Quaker Oats Company
   Electronic format courtesy of Karen Mintzias