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| 1 Tasse | onion chopped |
| 2 | cloves garlic minced |
| 1 Esslöffel | vegetable oil |
| 6 Tasse | water |
| 28 x ca. 30 g | Canned tomatoes, chopped undrained |
| 1 Dose | Van Camp's Kidney Beans, 15oz drained |
| 9 x ca. 30 g | Frozen green beans or peas |
| 1 Tasse | carrots sliced |
| 1 Tasse | mushrooms sliced |
| 1/2 Tasse | Medium Quaker Barley* |
| 1 Teelöffel | basil |
| 1/2 Teelöffel | oregano |
| 1/2 Teelöffel | Salt optional |
| 1/4 Teelöffel | black pepper |
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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
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 occasionally.
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
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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