Recipe - Vegetarian No Tom Turkey

1 cup Chopped onion
2 Garlic cloves; minced
1 tablespoon Vegetable oil
6 cup Water
28 ounce Canned tomatoes, chopped
undrained
1 cn VAN CAMP's Kidney Beans,15oz
drained
9 ounce Frozen green beans or peas
1 cup Sliced carrots
1 cup Sliced mushrooms
One half cup Medium QUAKER Barley*
1 teaspoon Basil
One half teaspoon Oregano
One half teaspoon Salt (optional)
One fourth teaspoon Black pepper

In 4quart 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 1cup 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 11/2

Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip