Tomato Barley Stew

• 6 cups water
• 1 cup uncooked barley
• 2 tablespoons oil
• 1 cup chopped onion
• 4 large garlic cloves, minced
• 34 cup coarsely chopped carrot
• 1 teaspoon basil
• 12 teaspoon tarragon
• 2 cups chopped broccoli (bite size pieces)
• 1 (28 ounce) canwhole tomatoes with juice, chopped
• 2 cups tomato juice (V-8 works great)
• 12 teaspoon salt
• black pepper (use lots!!)

1. In a soup pot, bring water to a boil.
2. Add barley, lower heat to a simmer, cover and cook until barley is tender.
3. Add oil to frying pan and set over medium heat.
4. When the oil is hot, add the onions, garlic, carrot, basil and tarragon.
5. When the onions are lightly browned, add the veggies, with the canned tomatoes to the broccoli.
6. Add the tomato juice.
7. Cook 30 min more, covered, stirring occasionally.
8. Add salt and pepper to taste.
9. Serve hot.

water, barley, oil, onion, garlic, carrot, basil, tarragon, broccoli, tomatoes, tomato juice, salt, black pepper

Taken from www.food.com/recipe/tomato-barley-stew-151415 (may not work)