Barley and Bean Soup with Franks

• 4 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Franks, cut into 1/4-inch-thick slices
• 1 qt. (4 cups) water
• 1 can (15-1/2 oz.) great Northern beans, rinsed
• 1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
• 2 carrots, peeled, thinly sliced
• 1/2 cup quick-cooking barley, uncooked
• 2 tsp. LEA & PERRINS Worcestershire Sauce

1. Combine ingredients in Dutch oven or large deep skillet.
2. Bring to boil on medium heat 10 min., stirring occasionally.
3. Cover.
4. Simmer on medium-low heat 15 min.
5. or until vegetables are crisp-tender, stirring occasionally.

water, beans, italianstyle stewed tomatoes, carrots, barley, worcestershire sauce

Taken from www.kraftrecipes.com/recipes/barley-bean-soup-franks-110137.aspx (may not work)