Vegetable Barley Soup

• 2 containers (2 lb. each) Swanson Organic Vegetable Broth
• 1 tbsp. olive oil
• 1/2 lg. white onion, chopped
• 3 to 4 cloves garlic, chopped
• 1 can petite diced tomatoes
• 1/2 lemon juice
• 1/2 cup pearled barley
• 2 lg. hand-fulls of fresh chopped basil
• 2 tbsp. dry parsley
• Garlic salt, to taste (optional)
• Fresh ground pepper to taste

1. In a large stock pot, heat olive oil on medium heat while you chop the onions and garlic.
2. Add the chopped onions and garlic to pot and cook briefly until tender (and add garlic salt if desired) and the ground pepper.
3. Then add the two cartons of vegetable broth to the pot.
4. Add the canned tomatoes, barley, dry parsley, and fresh basil.
5. Cook on a medium to low heat for about an hour, or until barley is plump.

containers, olive oil, white onion, garlic, petite diced, lemon juice, barley, basil, parsley, garlic salt, fresh ground pepper

Taken from www.foodgeeks.com/recipes/19930 (may not work)