Vegetarian Bean and Barley Vegetable Soup

This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both delicious and filling. A meal in itself, you can add just about any veggies you want. If you're used to a more traditional beef and barley soup, go ahead and try this lower-fat and cholesterol-free version of a vegetarian bean and barley soup—you definitely won't be disappointed at all!

This simple soup recipe makes a more than a generous amount, so plan on having some leftovers.

Ingredients

• 1/2 large onion, diced
• 2 to 3 cloves garlic, minced
• 2 tablespoons oil, or vegan margarine
• 2 ribs celery , diced
• 2 medium carrots, diced
• Other vegetable, about 1/2 cup each, optional
• 8 cups water, or vegetable broth
• 1 cup pearled barley, uncooked
• 1 cup pinto beans, or white beans, cooked or canned
• 1/3 cup tomato paste, or crushed tomatoes
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon celery salt, optional
• 1/2 teaspoon basil
• 1/2 teaspoon oregano, or Italian spice mix
• 1/2 teaspoon thyme
• Optional: 1 teaspoon onion powder
• 2 large bay leaves
• Salt, to taste
• Freshly ground black pepper, to taste