Source: dLife

Soup with barley and a medley of vegetables.

Servings

5 cup fat free unsalted beef broth (or water)
14.5 oz Tomatoes, stewed, canned , undrained and crushed
1 cup fresh chopped onion
1 cup fresh mushroom slices
0.5 cup fresh chopped celery , include leaves
0.5 cup barley, pearl
1 Bouillon, beef, powdered, cube (or 1 tbsp beef bouillon granules)
1 tsp ground thyme
0.25 tsp black pepper
1 cup sliced carrots , diced
1 cup fresh green beans , cut into 1-inch pieces
1 cup frozen sweet corn kernels (or fresh)

1 Bring the water or beef broth, tomatoes, onion, mushrooms, celery, barley, dry bouillon, thyme, and black pepper to a boil over high heat in a 4-quart pot. Reduce the heat to low, cover, and simmer for 40 minutes.
2 Add the carrots and green beans and simmer for 10 minutes.
3 Add the corn and simmer for 5 minutes until the barley and the vegetables are tender.