Barley and Bean Soup with Franks

Ingredients

4 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Franks, cut into 1/4-inch-thick slices
1 qt. (4 cups) water
1 can (15-1/2 oz.) great Northern beans, rinsed
1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
2 carrots, sliced, peeled, thinly
1/2 cup quick-cooking barley, uncooked
2 tsp LEA & PERRINS Worcestershire Sauce

Directions

Combine ingredients in Dutch oven or large deep skillet.
Bring to boil on medium heat 10 min.
, stirring occasionally.
Cover.
Simmer on medium-low heat 15 min.
or until vegetables are crisp-tender, stirring occasionally.