Bean and Barley Soup


1 medium onion, diced
1 cup carrots, diced
2 cups diced mushrooms
1 cup cut green beans
4 cups water
4 cups vegetable broth
1 cup pearled barley, uncooked
1 can pinto or romano beans, drained and rinsed
2 tbsp tomato paste
1/4 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme


In a large soup pot, sautée the onions, carrots, mushrooms and green beans for 3-5 minutes. Add vegetable broth and water and all other ingredients except beans and bring to a simmer, then reduce heat to medium low. Simmer for one hour, stirring occasionally, until barley is soft and somewhat fluffy. Add the beans during the last ten minutes and heat through.