Hearty Vegan Vegetable Barley Soup

• 1 onion, chopped
• 2 tablespoons cooking oil
• 1/2 cup mixed mushrooms, chopped
• 1 cup carrot, chopped
• 2 cups zucchini, chopped
• 1 cup green beans, chopped
• 1 cup celery, chopped
• 1 garlic clove, minced
• 14 ounces kidney beans, canned
• 14 ounces diced tomatoes, canned
• 4 cups vegetable broth
• 1/2 cup barley, uncooked
• 1 tablespoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon basil

1. Heat cooking oil in a large soup pot over medium high heat. Cook onion until translucent.
2. Add all remaining fresh and canned vegetables.
3. Pour broth over all and bring to a boil.
4. Add the barley and spices to the boiling soup.
5. Lower heat and simmer for 60 minutes.
6. Add water as needed if the soup becomes too thick.

onion, cooking oil, mixed mushrooms, carrot, zucchini, green beans, celery, garlic, kidney beans, tomatoes, vegetable broth, barley, salt, oregano, basil

Taken from www.food.com/recipe/hearty-vegan-vegetable-barley-soup-421658 (may not work)