2Bleu'S Vegetable Barley Soup - cooking recipe

Ingredients

8 cups vegetable broth (or stock)
2 garlic cloves, minced
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 cup pearl barley
1 teaspoon dried parsley
1/2 teaspoon basil
1/4 teaspoon crushed red pepper flakes (optional)
1 bay leaf
3 carrots, sliced
4 stalks celery, chopped
1 onion, chopped into large pieces
6 ounces fresh mushrooms, sliced
salt and black pepper, to taste

Preparation

Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
In a large dutch oven over medium heat, Add all ingredients except salt & black pepper. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
Season to taste with salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.