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.

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