Bean and Barley Veggie Soup

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 tablespoons fresh parsley, chopped
• 13 cup lentils

1. Heat the olive oil in a large-ish soup pot over medium heat.
2. Add the chopped onion, celery and carrots.
3. Saute for several minutes and then add the dried marjoram, thyme and tomato paste.
4. Add the salt and pepper, stir, and let this saute for a few more minutes.
5. Add the barley and the lentils and whatever veggies you are adding and then add enough water to cover by about 2 inches.
6. Stir to combine, cover partially, and let simmer for about an hour.
7. Remove from the heat and let sit a few minutes before serving.
8. Can top with grated parmesan cheese and more chopped fresh parsley.

olive oil, onion, tomato paste, marjoram, thyme, stalks celery, carrots, fresh parsley, lentils

Taken from www.food.com/recipe/bean-and-barley-veggie-soup-443449 (may not work)