Ingredients
1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
1
can (14 1/2 ounces) ready-to-serve vegetable broth
1
can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
1/3
cup uncooked barley
1
cup frozen mixed vegetables
2
tablespoons ketchup
1
tablespoon Worcestershire sauce
1
can (15 to 16 ounces) great northern beans, rinsed and drained
2
tablespoons chopped fresh parsley
Preparation
Heat oil in 3-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in broth, tomatoes and barley. Heat to boiling; reduce heat to medium. Cover and simmer 20 minutes, stirring occasionally.
Stir in remaining ingredients except parsley. Heat to boiling; reduce heat to medium. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
Stir in parsley. Cook 2 minutes. Sprinkle each serving with additional parsley if desired.
