| 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. |
| 7 | ten 1-cup servings |
| 8 | *note: to use quick quaker barley, substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. |
| 9 | Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally. |
| 10 | nutrition information: 1 cup * calories 120 * protein 5g * carbohydrate 22g * fat 2g * cholesterol 0mg * dietary fiber 5g * sodium 300mg * percent of calories from fat: 13% |
| 11 | exchanges: starch/bread 1, vegetable 1-?/td> |
