Vegetarian Barley & Bean Soup

This recipe is from the bag of Shiloah Farms Barley and and can be found at their website

1 large onion, finely chopped
2 cloves garlic, minced
1 tsp. Vegetable oil
6 cups water
28 ounce can chopped tomatoes, undrained
1½ cups cooked kidney bean
1 9 ounce bag of frozen green beans or peas
1 cup carrots, sliced
1 cup mushrooms, sliced
½ cup barley
1 tsp. basil
½ tsp. each oregano and salt
¼ tsp. pepper

Cook onion and garlic in oil until onion is tender. Add remaining ingredients, bring to boil. Reduce heat to low; cover. Simmer 60-70 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing. Makes 10 cups.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s