Tomato/Barley Soup  

Servings: 10

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 (or 1/4 Cup dried)
2 tsp. Oregano
1/4 tsp. Pepper

2 tsp. Dried basil
1/2 tsp. Dried rosemary
Dash Garlic powder
1 1/2 Cup or more Chopped vegetables, fresh or frozen (use any combination of carrots, zucchini, broccoli green beans, green pepper, cabbage)
1/2 Cup Potato, green 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 (3-4 minutes). Add to barley in pot. Let simmer; add parsley and seasonings. Chop and add vegetables of your choice. Add cooked beans (be sure to rinse and drain them). Stir in noodles or broken spaghetti and simmer 15 more minutes. If using mushrooms, saute and add a few minutes before serving.