Tomato Barley Soup

• 3/4 cup barley
• 4 cups stock veggie
• 2 tomato sauce 8s oz. cans
• 3 tablespoons tomato paste
• 1 onion small, chopped
• 3 garlic cloves chopped
• 1 potato diced
• 3 carrots diced
• 2 tablespoons olive oil
• salt
• black pepper
• 1/2 teaspoon sugar

1. Add barley to lightly salted boiling water and cook over medium heat until soft, about 30 minutes. Set aside.
2. Cook potatoes and carrots in veggie stock until juts tender. Set aside.
3. Into a big enough pot over medium heat, put olive oil, onion, and garlic, and saute with a pinch of salt and a dash of black pepper until soft. Add tomato sauce, tomato paste, and sugar. Stir and cook until it starts to bubble. Add veggie stock with potato and carrots and cooked barley. Stir and simmer for 10 minutes. Taste, add salt if needed, and serve with soup crackers and a dollop of sour cream.

barley, stock veggie, tomato sauce, tomato paste, onion, garlic, carrots, olive oil, salt, black pepper, sugar

Taken from www.yummly.com/recipe/Tomato-Barley-Soup-1674066 (may not work)