Vegetarian Barley & Bean Soup
Yield
10 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 2 | each | garlic cloves |
|
| 1 | tablespoon | vegetable oil |
|
| 6 | cups | water |
|
| 28 | ounces |
tomatoes
canned, chopped |
|
| 1 | can |
red kidney beans
drained |
*
|
| 9 | ounces |
green beans
frozen, or peas |
|
| 1 | cup |
carrots
sliced |
|
| 1 | cup |
mushrooms
sliced |
|
| ½ | cup |
pearl barley
medium |
|
| 1 | teaspoon | basil |
*
|
| ½ | teaspoon | oregano |
|
| ½ | teaspoon |
salt
optional |
|
| ¼ | teaspoon | black pepper |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
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.
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