Vegetarian Barley and Bean Soup

• 1 c. chopped onion
• 2 garlic cloves, minced
• 1 T. vegetable oil
• 1/4 tsp. black pepper
• 1/2 tsp. salt (optional)
• 1/2 tsp. oregano
• 1 tsp. basil
• 1/2 c. medium barley
• 6 c. water
• 1 - 28 oz. can tomatoes, chopped - not drained
• 1 - 15 oz. can kidney beans, drained
• 9 oz. frozen green beans or peas
• 1 c. sliced carrots
• 1 c. sliced mushrooms

In a 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.

To use quick 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.

• Yields: 10 cups
• Preparation Time: less than an hour