VEGETARIAN BARLEY and BEAN SOUP | Recipe Finder

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10servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates, Cellulose
Vitamins	A, B₁, B₂, B₃, B₆, B₉, H, C, P
Minerals	Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

Amount Measure Ingredient -- Preparation Method -- -- --
1 cup onion -- chopped
2 Garlic cloves -- minced
1 teaspoon Vegetable oil
6 cups Water
28 ounces tomatoes, canned -- undrained, chopped
1 can Kidney Beans -- drained
9 ounces Frozen green beans -- or peas
1 cup carrots -- sliced
1 cup mushrooms -- sliced
1/2 cup barley
1 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Salt
1/4 teaspoon Black pepper

Instructions Jump to Ingredients ↑

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion istender. 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 soupbecomes too thick upon standing.
Ten 1-cup servings

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