• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Vegetarian Barley and Bean Soup

  • Recipe Submitted by on

Category: Soups, Vegetarian

 Ingredients List

  • 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

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