Barley and Bean Soup   

Ingredients :
1	cup	Onion chopped
2	x	Garlic cloves minced
1	tsp	Vegetable oil
6	cup	Water
28	oz	canned Tomatoes
		Undrained, chopped
1	can	Kidney Beans drained
9	oz	Frozen green beans
		or Peas
1	cup	Carrots sliced
1	cup	Mushrooms sliced
1/2	cup	Barley
1	tsp	Basil
1/2	tsp	Oregano
1/2	tsp	Salt
1/4	tsp	Black pepper

How to cook :

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.
Tags : Soups Stews Grains Cereals Legumes Vegetarian

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