Easy Vegetable Barley Soup - cooking recipe

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
1 tsp. olive oil
1 (28 oz.) can diced tomatoes (undrained)
1 (14 oz.) can kidney beans, drained and rinsed
1 (10 oz.) pkg. frozen green beans
6 c. water
2 large carrots, sliced
1 c. fresh mushrooms, sliced
1/2 c. barley (uncooked)
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper

Preparation

Cook onion and garlic in oil until tender in a 4-quart saucepan.
Add remaining ingredients.
Bring to a boil.
Reduce heat to low; cover and simmer 45 to 50 minutes, stirring occasionally.
Makes 10 one-cup servings.