Vegetarian Barley & Bean Soup

1 c Chopped onion

2 Garlic cloves; minced

1 tb Vegetable oil

6 c Water

28 oz Canned tomatoes, chopped

-- undrained 1 cn VAN CAMP's Kidney Beans,15oz

-- drained 9 oz Frozen green beans or peas

1 c Sliced carrots

1 c Sliced mushrooms

1/2 c Medium QUAKER Barley*

1 ts Basil

1/2 ts Oregano

1/2 ts Salt (optional)

1/4 ts Black pepper

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing. Ten 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally.