Vegetable 'n Barley Soup

• 6 cups water
• 10 12 ounces cream of onion soup
• 1 beef bouillon cube
• 1 teaspoon oregano
• 18 teaspoon pepper
• 2 cups chopped tomatoes
• 17 ounces corn
• 1 cup celery, sliced
• 1 cup quick-cooking barley

1. In a 4-quart Dutch oven or saucepan, combine soup, bouillon, oregano and pepper.
2. Bring to a boil.
3. Add remaining ingredients, bring to a boil again.
4. Reduce heat; cover and simmer 15 minutes.

water, cream of onion soup, oregano, pepper, tomatoes, corn, celery, barley

Taken from www.food.com/recipe/vegetable-n-barley-soup-237078 (may not work)