Tomato Barley Soup

4 cups water
1 28 oz. can tomatoes
1/3 cup uncooked barley
1 cup onion, finely chopped
1 1/2 cup chopped celery
1/2 cup chopped parsley
2 tsp. oregano
1/4 tsp. pepper
2 tsp. dried basil
1/2 tsp. dried rosemary
Dash garlic powder
1 1/2 cup chopped vegetables, fresh or frozen (use any combination of carrots, zucchini, broccoli, green beans, green pepper, cabbage)
1/2 cup potato, peas or corn
1 cup cooked or canned beans (limas, garbanzos, kidney, or pinto)
1 cup raw noodles or spaghetti
1/2 cup sauted mushrooms (optional)

Place water in a large pot and stir in canned tomatoes. Add barley and bring to boil. Reduce heat to simmer, cover.
Meanwhile saute onions and celery in oil until they soften a bit (three to four minutes). Add to barley in pot. Let simmer; add parsley and seasonings.
Chop and add vegetables of your coice. Cook 15 minutes or until vegetables are tender. Add cooked beans (be sure to rinse and drain them). Stir in noodles and simmer 15 more minutes. If using mushrooms, saute and add a few minutes before serving.