Shelly's Recipe

BARLEY VEGETABLE SOUP

Category: Soups

1 medium onion
2 cloves garlic (finely minced or pressed)
1 Tsp good quality olive oil
7 cups water, vegetable or chicken stock
1 (28) oz can diced tomatoes (undrained)
1 (14) oz can kidney beans (rinsed and drained)
1 (10) oz pkg frozen green beans
2 large carrots (sliced into coins)
1 cup fresh mushrooms (sliced)
1 cup uncooked barley
1 tsp basil, oregano, salt and pepper

Heat oil to sizzle in heavy soup pot. Cook onion and garlic in oil until tender. Add remaining ingredients and bring to boil.

Reduce heat to low and simmer 45 to 50 minutes, stirring occasionally. Serve in bowls with hot bread. Serves 4-6

Notes: It works very well in a crock-pot.