6 c. water
1 (10 1/2 oz.) can condensed onion soup
2 beef bouillon cubes
2 tsp. oregano
2 tsp. salt
1/4 tsp. pepper
1 c. 1/2-inch thick sliced carrots
1 c. 1/2-inch thick sliced celery
1 c. shredded cabbage
1 (16 oz.) can stewed tomatoes
1 c. Quaker Scotch Brand Quick pearled barley
1 (10 oz.) pkg. frozen cut green beans

In 4-quart Dutch oven or saucepan, combine water, condensed onion soup, beef bouillon cubes, oregano, salt, and pepper; bring to boil. Add carrots, celery, cabbage, and stewed tomatoes. Simmer, covered, 30 minutes. Add barley and frozen green beans. Simmer, covered, 30 minutes. Serve immediately. Makes 6 servings.

NOTE: Can substitute 3/4 cup regular barley for quick barley. Add regular barley with carrots, celery, cabbage, and stewed tomatoes. Proceed as directed above.