Side Pannel
Vegetarian Barley and Bean Soup
Vegetarian Barley and Bean Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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
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
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
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
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