Soul-Soothing Vegetable Barley Soup

RecipesSoups, Beans & Side Dishes

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1/2	Onion, dices
2	Ribs celery, slices
2	Carrots, peeled & cubes
1/2 C	Each of any other vegetables desired
2 tbsp	Olive oil
8 C	Vegetable broth
1 C	Barley, uncooked
1 12-oz can	Red kidney beans, drained
1 12-oz can	Crushed tomatoes (or more, to taste)
1 tsp	Salt
3 cubes	Vegetable bullion, crushed
1 tsp	Onion powder
1/2 tsp	Basil
1/2 tsp	Oregano
1/2 tsp	Thyme
2 cloves	Garlic, crushed
2	Bay leaves

In a large soup pot sauté the onions, garlic, celery, carrots, and any other vegetables for 3-5 minutes.
Add the vegetable broth and all other ingredients and bring to a simmer; then reduce heat to medium low.
Simmer until barley is soft and somewhat fluffy.
Add more liquid if desired or necessary.