1 c. quick cooking barley, uncooked
About 3 c. chicken broth, fresh or canned
1 c. chopped onion
1 c. chopped green pepper
2 1/2 c. chopped tomato
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper

Bring broth to a boil in saucepan. Stir in barley, onion and green pepper; cover, reduce heat and simmer 10 minutes or until barley is tender, stirring occasionally. Drain. Stir in tomato and remaining ingredients; cook until heated, about nine 1/2 cup servings.