Title: Barley & Bean Soup
Yield: 10
Ingredients:
1 c onion; chopped
2 garlic cloves; minced
1 ts vegetable oil
6 c water
28 oz canned tomatoes
1 undrained; chopped
1 cn kidney beans; drained
9 oz frozen green beans
1 or peas
1 c carrots; sliced
1 c mushrooms; sliced
1/2 c barley
1 ts basil
1/2 ts oregano
1/2 ts salt
1/4 ts black pepper
Instructions:
In 4-quart saucepan or Dutch oven, cook onion and garlic in oil untilonion is tender. Add remaining ingredients. Bring to a boil. Reduceheat to low; cover. Simmer 45 to 50 minutes or until barley istender, stirring occasionally.
Add additional water if soup becomestoo thick upon standing. Ten 1-cup servingsPer serving: 138 Calories (kcal); 1g Total Fat; (6% calories from fat); 7gProtein; 27g Carbohydrate; 0mg Cholesterol; 240mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0Fat; 0 Other Carbohydrates