Vegetarian Barley and Bean Soup

• 1 cup onions chopped
• 2 each garlic cloves
• 1 tablespoon vegetable oil
• 6 cups water
• 28 ounces tomatoes canned, chopped
• 1 can red kidney beans drained
• 9 ounces green beans frozen, or peas
• 1 cup carrots sliced
• 1 cup mushrooms sliced
• 1/2 cup pearl barley medium
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt optional
• 1/4 teaspoon black pepper

1. In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender.
2. Add remaining ingredients.
3. Bring to a boil.
4. Reduce heat to low; cover.
5. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally.
6. Add additional water if soup becomes too thick upon standing.

onions, garlic, vegetable oil, water, tomatoes, red kidney beans, green beans, carrots, mushrooms, pearl barley, basil, oregano, salt, black pepper

Taken from recipeland.com/recipe/v/vegetarian-barley-bean-soup-32798 (may not work)