Mary's Lentil Vegetable Barley Soup

• 2 tablespoons olive oil
• 5 garlic cloves, minced
• 2 tablespoons italian seasoning
• 2 cups carrots, chopped
• 2 cups celery, chopped
• 2 cups onions, chopped
• 2 cups white mushrooms, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) bag Baby Spinach
• 1 lb dried lentils, sifted and sorted
• 1 cup barley
• 3 quarts water
• 2 teaspoons vegetable bouillon granules

1. Over medium heat, saute olive oil, garlic, Italian seasoning, carrots, celery, onion and mushrooms just a few minutes until things start to soften up.
2. Add water, bouillon, lentils, tomatoes, spinach and barley.
3. Increase heat to high until water boils.
4. Cover pot and reduce heat to low.
5. Simmer about 1-2 hours until lentils are cooked through.
6. Run soup through blender in batches for smoother consistency or use hand blender.

olive oil, garlic, italian seasoning, carrots, celery, onions, white mushrooms, tomatoes, spinach, barley, water, vegetable bouillon granules

Taken from www.food.com/recipe/marys-lentil-vegetable-barley-soup-183990 (may not work)