Tomato Barley Soup With Thyme

• 1 (28 ounce) can diced tomatoes
• 1 (16 ounce) can small white beans, drained
• 2 raw potatoes, diced
• 2 raw carrots, diced
• 1 medium onion, diced
• 1 teaspoon garlic, minced
• 12 teaspoon dried thyme
• 2 bay leaves
• 2 bouillon cubes
• 13 cup barley
• 14 teaspoon salt (optional)
• 2 -4 cups water
• 2 tablespoons butter

1. Sautee garlic and onion in small amount of oil or butter until translucent.
2. Add to a large soup pot, along with remaining ingredients, except water.
3. Add 2 cups of the water, and add the rest if neccessary .
4. Bring pot to a simmer and stir occasionally.
5. Cook for about 1/2 hour on medium low heat until the barley, potatoes, and carrots are all cooked nicely.
6. Add more water if neccessary as cooking.
7. The barley will need water to cook, but the consistency can be quite stew like if you reduce the amount.
8. Remove Bay leaves and serve.

tomatoes, white beans, potatoes, carrots, onion, garlic, thyme, bay leaves, bouillon cubes, barley, salt, butter

Taken from www.food.com/recipe/tomato-barley-soup-with-thyme-393500 (may not work)