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Vegetarian Barley & Bean Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETARIAN BARLEY & BEAN SOUP
 Categories: Soups, Vegetarian
      Yield: 10 Servings
 
      1 c  Chopped onion
      2    Garlic cloves; minced
      1 tb Vegetable oil
      6 c  Water
     28 oz Canned tomatoes, chopped
           -- undrained
      1 cn VAN CAMP's Kidney Beans,15oz
           -- drained
      9 oz Frozen green beans or peas
      1 c  Sliced carrots
      1 c  Sliced mushrooms
    1/2 c  Medium QUAKER Barley*
      1 ts Basil
    1/2 ts Oregano
    1/2 ts Salt (optional)
    1/4 ts Black pepper
 
  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 *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.
 
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